Bananas are highly perishable after harvest,and processing them into dried products is a crucial approach to reducing losses and adding their economic values.To address the inefficiency and prolonged duration of tradi...Bananas are highly perishable after harvest,and processing them into dried products is a crucial approach to reducing losses and adding their economic values.To address the inefficiency and prolonged duration of traditional hot air drying(HAD)and the quality inconsistency associated with single infrared drying(IRD),this study proposed a novel hot air-infrared combined drying(HAD-IRD)strategy.The effects of HAD,IRD,and HAD-IRD on the drying kinetics,color,rehydration capacity,moisture diffusion mechanism,and sensory quality of banana slices were systematically investigated.The parameters of the combined drying process were optimized using an L_(9)(3^(3))orthogonal experimental design.Results indicated that both IRD and HAD-IRD significantly reduced drying time compared to single HAD.While single IRD achieved a rapid drying rate,the lack of effective convective airflow led to potential case-hardening and unstable product quality.In contrast,the HAD-IRD strategy demonstrated a synergistic effect.The optimal parameters were determined as follows:hot air temperature of 70℃,infrared temperature of 60℃,and radiation distance of 16 cm.Under these optimized conditions,HAD-IRD reduced the total drying time by over 70%while simultaneously yielding products with superior color,higher sensory scores,and improved rehydration ratio.This study confirms that HAD-IRD is an efficient and high-quality drying method for banana slices,providing a reliable theoretical foundation and technical solution for the drying of thermosensitive fruits.展开更多
[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different ...[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different hot air temperatures, 40, 50, 60, 70 and 80 ℃. [Result] The polyphenols content was highest （2.83 mg/g） in the balsam pear slices dried at 50 ℃, and the flavonoids content was highest （2.584 mg/g） in those dried at 60 ℃. Different drying temperatures had a great impact on the antioxidant capacity of polyphenols in balsam pear. The balsam pear slices dried at 50 ℃ showed the strongest capacity for scavenging DPPH free radicals with IC50 of 0.015 mg/ml, and those dried at 80 ℃ showed the strongest capacity for removing ABTS free radicals with IC50 of 0.0689 mg/ml. [Conclusion] The hot air temperature of 50 ℃ had the least impact on the quality of balsam pear slices.展开更多
An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The t...An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying （oven, microwave oven and cabinet tray drying） and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent （sugar syrup of 60 °Brix. A fruit： sugar syrup ratio of 1：4 （w/v） for 18 h at 40 ℃ temperature） followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.展开更多
The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the ...The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.展开更多
Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health.However,owing to its high moisture content,it quickly deteriorates.Understanding the dehydra...Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health.However,owing to its high moisture content,it quickly deteriorates.Understanding the dehydration mechanism of raw banana slices is important for subsequent processing,preservation,transportation,and product quality.Thus,this study investigates the influence of slice thickness(5,10,and 15 mm)at varying temperatures(45,55,and 65℃)in a convective oven dryer on thin-layer drying kinetics and extrapolates their effect on the drying kinetics of cooking banana slices.As the temperature and slice thickness increased,the drying time also increased.Midilli’s model was found to be the best for explaining the experimental data.The effective moisture diffusivity ranged from 1.393×10^(−8) to 8.889 10^(−8) m^(2)/s.The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation,and the activation energies were found to be 23.599,24.804,and 24.223 kJ/mol for thicknesses of 5,10,and 15 mm,respectively.展开更多
基金funded by the National Natural Science Foundation of China,grant number 52306124(received by Dan Huang),URL:https://mp.weixin.qq.com/s/HHNYjgYKAynqYR7ySxYwzQ(accessed on 01 January 2025)the Changsha Municipal Natural Science Foundation,grant number kq2402259(received by Shuai Huang),URL:http://kjj.changsha.gov.cn/zfxxgk/tzgg_27202/202501/t20250122_11726939.html(accessed on 01 January 2025)the Regional Joint Funds of the Natural Science Foundation of Hunan Province,grant num-ber 2025JJ70463(received by Shuai Huang),URL:https://kjt.hunan.gov.cn/kjt/xxgk/tzgg/tzgg_1/202502/t20250212_33585991.html(accessed on 01 January 2025).
文摘Bananas are highly perishable after harvest,and processing them into dried products is a crucial approach to reducing losses and adding their economic values.To address the inefficiency and prolonged duration of traditional hot air drying(HAD)and the quality inconsistency associated with single infrared drying(IRD),this study proposed a novel hot air-infrared combined drying(HAD-IRD)strategy.The effects of HAD,IRD,and HAD-IRD on the drying kinetics,color,rehydration capacity,moisture diffusion mechanism,and sensory quality of banana slices were systematically investigated.The parameters of the combined drying process were optimized using an L_(9)(3^(3))orthogonal experimental design.Results indicated that both IRD and HAD-IRD significantly reduced drying time compared to single HAD.While single IRD achieved a rapid drying rate,the lack of effective convective airflow led to potential case-hardening and unstable product quality.In contrast,the HAD-IRD strategy demonstrated a synergistic effect.The optimal parameters were determined as follows:hot air temperature of 70℃,infrared temperature of 60℃,and radiation distance of 16 cm.Under these optimized conditions,HAD-IRD reduced the total drying time by over 70%while simultaneously yielding products with superior color,higher sensory scores,and improved rehydration ratio.This study confirms that HAD-IRD is an efficient and high-quality drying method for banana slices,providing a reliable theoretical foundation and technical solution for the drying of thermosensitive fruits.
文摘[Objective] The aim was to investigate the effects of different drying temperatures on the physiochemical properties and antioxidant activity of balsam pear slices. [Method] Balsam pear slices were dried at different hot air temperatures, 40, 50, 60, 70 and 80 ℃. [Result] The polyphenols content was highest （2.83 mg/g） in the balsam pear slices dried at 50 ℃, and the flavonoids content was highest （2.584 mg/g） in those dried at 60 ℃. Different drying temperatures had a great impact on the antioxidant capacity of polyphenols in balsam pear. The balsam pear slices dried at 50 ℃ showed the strongest capacity for scavenging DPPH free radicals with IC50 of 0.015 mg/ml, and those dried at 80 ℃ showed the strongest capacity for removing ABTS free radicals with IC50 of 0.0689 mg/ml. [Conclusion] The hot air temperature of 50 ℃ had the least impact on the quality of balsam pear slices.
文摘An attempt was made to preserve mango slices by treating with 2% calcium chloride solution followed by dipping into sugar syrup of different concentrations i.e. 50°, 60° and 70 °Brix respectively. The treated slices were subjected for drying in different modes of drying （oven, microwave oven and cabinet tray drying） and analyzed for various physico-chemical and organoleptic quality characteristics. The study revealed that the osmo-air dried slices of mango produced with partial dehydration facilitated by osmotic agent （sugar syrup of 60 °Brix. A fruit： sugar syrup ratio of 1：4 （w/v） for 18 h at 40 ℃ temperature） followed by mechanical drying showed superiority in sensorial quality attributes over other concentrations of ingredients and the rest of the modes of drying. The good quality osmotically dehydrated mango slices could be preserved with maximum retentions of vitamins with better dehydration, rehydration and sensorial quality characteristics.
文摘The study evaluated the feasibility of using microwave enhanced hot air heating system for simultaneous dry blanching and dehydration of mushroom slices. The technology involves application of microwave energy at the beginning of dehydration process to inactivate enzymes as well as to remove a certain amount of moisture at the same time and then followed by hot air drying to complete the process. The study investigated effects of different processing parameters, i.e., microwave power level and exposure time on dehydration and quality characteristics of mushroom slices. Mushroom slices were pretreated with different microwave power levels of 240, 360 and 480 W for 1, 3 and 5 min before the hot air-drying. The optimum range of the microwave power level and pretreatment time was found to be 360 W, 3 min and 360 W, 1 min in obtaining the maximum and minimum levels of response parameters.
文摘Cooking bananas is a major beneficial food in developing countries that is involved in improving human well-being and health.However,owing to its high moisture content,it quickly deteriorates.Understanding the dehydration mechanism of raw banana slices is important for subsequent processing,preservation,transportation,and product quality.Thus,this study investigates the influence of slice thickness(5,10,and 15 mm)at varying temperatures(45,55,and 65℃)in a convective oven dryer on thin-layer drying kinetics and extrapolates their effect on the drying kinetics of cooking banana slices.As the temperature and slice thickness increased,the drying time also increased.Midilli’s model was found to be the best for explaining the experimental data.The effective moisture diffusivity ranged from 1.393×10^(−8) to 8.889 10^(−8) m^(2)/s.The dependence of moisture diffusivity on temperature was described by an Arrhenius-type equation,and the activation energies were found to be 23.599,24.804,and 24.223 kJ/mol for thicknesses of 5,10,and 15 mm,respectively.
