Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices

Zhang, Dongyan; Huang, Dan; Zhang, Yixiao; Lu, Yijun; Huang, Shuai; Gong, Guiliang; Li, Lijun

doi:10.1016/j.ultsonch.2022.106287

Cited by 23 publications

(15 citation statements)

References 21 publications

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“…With respect to drying temperature, the drying time showed an inverse effect. Similar results were reported by Laskar et al (2023) for microwave drying of banana slices and D. Zhang et al (2023) for ginger slices.…”

Section: Drying Kinetics Of Turmeric Slicessupporting

confidence: 90%

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Venkateshwari,

Thirupathi,

Balakrishnan

et al. 2024

J Food Process Engineering

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Drying is an important unit operation in the turmeric processing chain. This research investigates the kinetics of drying turmeric slices using infrared dryer. The drying was performed at temperatures of 50, 60, and 70°C for slice thickness of 2, 4, and 6 mm. The drying temperature 70°C and slice thickness of 2 mm showed the highest drying rate. The highest curcumin and oleoresin yield with color retention was observed at the drying temperature of 60°C at 2‐mm slice thickness. Thirteen thin‐layer drying models were employed to evaluate the experimental drying kinetics of turmeric slices. The model Verma et al. showed the best fit with an R2 value of 0.99 with the least RMSE and chi‐squared values as 0.0193 and 3.73E−04, respectively. The activation energy for the turmeric slices of thickness 2, 4, and 6 mm ranged between 37.31 and 52.95, 48.78 and 57.51, and 46.79 and 57.37 kJ/mol for 50, 60, and 70°C, respectively.Practical applicationsThis research offers significant potential for improving the efficiency and quality of turmeric drying in industrial settings. The infrared drying enables accelerated drying of turmeric. The optimized infrared drying conditions (60°C and 2‐mm slice thickness) can significantly reduce drying time compared to conventional methods. This translates to increased throughput and minimized postharvest losses, especially in large‐scale turmeric processing facilities. The preservation of curcumin, oleoresin, and color at the optimized conditions ensures the production of high‐value turmeric products with superior nutritional and sensory attributes. This can lead to increased consumer appeal, brand differentiation, and potentially higher market prices for turmeric‐based foods, supplements, and nutraceuticals. The infrared drying technology can be prescribed to the industries over the existing industrial drying techniques. The cost‐effectiveness of the method, coupled with its potential for quality improvements and reduced drying time, makes it a viable option for turmeric processors seeking to enhance their operations.

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Section: Drying Kinetics Of Turmeric Slicessupporting

confidence: 90%

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Venkateshwari,

Thirupathi,

Balakrishnan

et al. 2024

J Food Process Engineering

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show abstract

“…The brightness of the dried products after US pretreatment was increased by 4.65 % compared with the UHP pretreatment, indicating that the US could better retain the color-presenting substances such as anthocyanins and active ingredients in the samples. For example, Zhang et al [57] for ginger slices and Liu et al [26] for kiwifruit slices showed that US irradiation positively affects color. The color difference (ΔE = 7.46 ± 3.12) and browning values (BI = 60.41 ± 0.79) of dried products after US-UHP pretreatment were the smallest.…”

Section: Resultsmentioning

confidence: 99%

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Zang,

Wan,

et al. 2024

Ultrasonics Sonochemistry

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“…Moreover, the lipid signal gradually took over the main position. At the transition point, the internal temperature was increased by absorbing the energy of infrared radiation, thereby increasing the driving force of moisture inside the peanut and accelerating its evaporation (Zhang et al, 2023). Thus, at higher temperatures, more energy was absorbed, and the drying rate was faster.…”

Section: Resultsmentioning

confidence: 99%

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Chen,

Li,

Jiang

et al. 2023

J Food Process Engineering

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In exploring the law of heat transfer and water diffusion of peanut, low‐field nuclear magnetic resonance (LF‐NMR) was used to analyze moisture migration in peanuts subjected to hot air drying (HAD), infrared drying (IRD), and sequential hot air‐infrared drying (HAD‐IRD) at 40, 50, 60, and 70°C. In HAD and IRD, free water was removed first, and some of free water was converted into loosely bound water. In HAD‐IRD, free water and loosely bound water were primarily removed. Regression models were used to predict changes of free water in peanuts. Based on MRI, the binding force on water decreases with the increase of temperature, and water migration from the inside to the outside is accelerated. HAD‐IRD can promote the removal of free water and the conversion of bound water into more easily removable water. This study revealed that HAD‐IRD can effectively reduce the drying time compared with HAD and IRD. Moreover, LF‐NMR can be an effective tool for detecting moisture changes in peanuts. The research results provide guidance for the selection of peanut processing technique.Practical applicationsDrying is an important food processing and preservation method based on the principle of reducing the moisture content of materials. Our study shows that HAD‐IRD is a superior, feasible drying method, as compared with other published works. This drying method removes a large amount of free water by hot air in the early stage and removes the remaining water by radiant heating in the later stage, which achieves rapid dehydration and greatly reduces the drying time. By identifying the moisture migration mechanism of the three drying methods, this study improves the drying theory and provides a theoretical basis for drying in the peanut processing industry.

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Ultrasonic assisted far infrared drying characteristics and energy consumption of ginger slices

Cited by 23 publications

References 21 publications

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Thin‐layer mathematical modeling for drying of turmeric slices in infrared dryer

Enhancing peach slices radio frequency vacuum drying by combining ultrasound and ultra-high pressure as pretreatments: Effect on drying characteristics, physicochemical quality, texture and sensory evaluation

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

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