Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

Zhang, Wei-Peng; Chen, Chang; Pan, Zhongli; Zhou, Zheng

doi:10.3390/foods10050992

Cited by 23 publications

(9 citation statements)

References 48 publications

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“…In assessing dryer energy performance, its thermal efficiency and SEC are considered by dividing the total energy supplied by mass of evaporated water (Nwakuba, Asoegwu, & Nwaigwe, 2016). SEC in the drying process (MJ/kg), which is the energy needed to remove 1 kg water of the moist product was estimated using the following expressions (W. Zhang, Chen, Pan, & Zheng, 2021):

SEC = \frac{E}{m_{water}},

where E is the energy consumed during drying in MJ, and m water is the mass of moisture removal during the drying in kg.…”

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

“…Kaveh, Abbaspour‐Gilandeh, and Nowacka (2021) evaluated the SEC for the drying of green pea in convective, IR, microwave, convective‐vacuum, convective‐IR, convective‐microwave, convective‐rotary, IR‐rotary dryers and reported the SEC values in the range of 12.15–215.45 MJ/kg. W. Zhang et al (2021) reported the lowest SEC value of 1.38 MJ/kg during IR‐assisted air impingement drying of poria cubes. Tezcan, Sabancı, Cevik, Cokgezme, and Icier (2021) observed the SEC values of 3.77–4.45 kJ/kg during the thin‐layer drying of dill leaves in a continuous type IR dryer.…”

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

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Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

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In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality.IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.

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SEC = \frac{E}{m_{water}},

where E is the energy consumed during drying in MJ, and m water is the mass of moisture removal during the drying in kg.…”

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingmentioning

confidence: 99%

Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

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show abstract

“…Over 85% of industrial food dryers are convective, with mostly hot air as the media for heat transfer; often resulting in significant levels of changes in product quality from the initial fresh-like form [ 17 ]. Along with food quality retention, energy efficiency is equally important in the drying process, which is why both aspects are the subject of intensive research and development on food science [ 18 , 19 , 20 , 21 ]. Among the technologies currently deployed for the drying of valuable products, freeze-drying is very expensive, and despite the high-quality of its products, its use is limited to high-value products [ 15 , 18 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Ayala-Aponte

Cardenas-Nieto

Tirado

2021

Foods

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In most cases, conventional drying produces inferior quality products and requires higher drying times. A continuous pilot Refractance Window® equipment was used to dry Aloe vera gel slabs of 5 and 10 mm thick at 60, 70, 80, and 90 °C, seeking a dry product with high-quality retention. Based on five empirical models, drying kinetics, diffusion coefficient, and activation energy were analyzed. Midilli–Kuck was the best predicting model. Short drying times (55–270 min) were needed to reach 0.10 g water/g solid. In addition, the technique yielded samples with high rehydration capacity (24–29 g water/g solid); high retention of color (∆E, 3.74–4.39); relatively low losses of vitamin C (37–59%) and vitamin E (28–37%). Regardless of the condition of temperature and sample thickness, a high-quality dried Aloe vera gel could be obtained. Compared with other methods, Refractance Window® drying of Aloe vera achieved shorter drying times with higher quality retention in terms of color, vitamins C and E, and rehydration. Finally, the dried Aloe vera gel could be reconstituted to a gel close to its fresh state by rehydration.

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“…Simultaneously, because tree nuts are rich in unsaturated fatty acids (Curb et al, 2000;Gecgel et al, 2011;Ros & Mataix, 2006;Virtanen et al, 2014), the oil quality of tree nuts is sensitive to the thermal drying process Chen, Venkitasamy, Zhang, Deng, et al, 2020;Zhang et al, 2020). Thus, the drying practices of tree nuts need to be conduct appropriately and efficiently right after harvesting to ensure the quality, safety, and market value of dried products (Ajith et al, 2015;Chen, 2021;Tavakolipour, 2015;Zhang et al, 2018;Zhang, Chen, et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

Chen

Pan

2022

Comp Rev Food Sci Food Safe

Self Cite

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Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by‐products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.

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Vacuum and Infrared-Assisted Hot Air Impingement Drying for Improving the Processing Performance and Quality of Poria cocos (Schw.) Wolf Cubes

Cited by 23 publications

References 48 publications

Drying kinetics of food materials in infrared radiation drying: A review

Drying kinetics of food materials in infrared radiation drying: A review

Aloe vera Gel Drying by Refractance Window®: Drying Kinetics and High-Quality Retention

Postharvest processing of tree nuts: Current status and future prospects—A comprehensive review

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