Evaluation of ultrasound‐assisted microwave hot air convective drying Chinese hickory—Drying kinetics and product's quality properties.
Saved in:
| Title: | Evaluation of ultrasound‐assisted microwave hot air convective drying Chinese hickory—Drying kinetics and product's quality properties. |
|---|---|
| Authors: | Zhang, Jigang1,2 (AUTHOR), Li, Maoye3 (AUTHOR), Ding, Zhien2 (AUTHOR), Wang, Chuyan1 (AUTHOR), Cheng, Jianghua4 (AUTHOR) zjg79@stu.ahau.edu.cn |
| Source: | Journal of Food Process Engineering. Nov2021, Vol. 44 Issue 11, p1-11. 11p. |
| Subjects: | Ultrasonic imaging, Product quality, Hickories, Ordinary differential equations, Microwave drying, Microwave spectroscopy, Plant phenols, Microbubble diagnosis |
| Abstract: | The fresh Chinese hickory nuts (Carya cathayensis sarg.) were exposed to airborne ultrasound‐assisted convective drying and microwave‐assisted convective drying, as well as their combination. We investigated the effect of different drying schemes on process kinetics and quality characteristics. The global model of drying kinetics based on coupled ordinary differential equations was used to describe the moisture and material temperature profiles during drying. Application of ultrasound and microwave in convective drying reduced drying time in the range of 14.0–56.6%, but the maximum savings was found for simultaneous exposure of convection, ultrasound, and microwave with the range of 73.6–84.2%. The globally mathematical model was successfully used to simulate the real drying kinetics processes. The quality properties about the content of heat‐sensitive bioactive substances such as phenolic, flavonoid, proanthocyanidin, individual phenolic compounds, as well as antioxidant capacity in convective drying assisted with microwave (100 W) and ultrasound (200 W; CU2M1) are found to be significantly higher than the other groups. The results allow stating ultrasound increase drying efficiency, as expected by reducing the drying time there is less damage to the product. Practical Application: In this work, we designed an experimental scale hybrid dryer that equipped with hot‐air convective drying, ultrasound generator and microwave drying system to dehydrate Chinese hickory nut and the effect of different drying schemes on the drying kinetics and product characteristics were investigated. This is an innovative technology of microwave and ultrasound hybrid drying to produce dried hickory products. Application of ultrasound and microwave in convective drying reduced drying time in the range of 14–56.6%, but the shortest drying time was observed for simultaneous action of convection, ultrasound, and microwave. The results of qualitative analysis showed a product improvement due to ultrasound as compared to convective drying and microwave‐convective drying. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Links: – Type: pdflink Text: Availability: 0 |
|---|---|
| Header | DbId: egs DbLabel: Engineering Source An: 153433947 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Evaluation of ultrasound‐assisted microwave hot air convective drying Chinese hickory—Drying kinetics and product's quality properties. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Zhang%2C+Jigang%22">Zhang, Jigang</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Li%2C+Maoye%22">Li, Maoye</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Ding%2C+Zhien%22">Ding, Zhien</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wang%2C+Chuyan%22">Wang, Chuyan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cheng%2C+Jianghua%22">Cheng, Jianghua</searchLink><relatesTo>4</relatesTo> (AUTHOR)<i> zjg79@stu.ahau.edu.cn</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Nov2021, Vol. 44 Issue 11, p1-11. 11p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Ultrasonic+imaging%22">Ultrasonic imaging</searchLink><br /><searchLink fieldCode="DE" term="%22Product+quality%22">Product quality</searchLink><br /><searchLink fieldCode="DE" term="%22Hickories%22">Hickories</searchLink><br /><searchLink fieldCode="DE" term="%22Ordinary+differential+equations%22">Ordinary differential equations</searchLink><br /><searchLink fieldCode="DE" term="%22Microwave+drying%22">Microwave drying</searchLink><br /><searchLink fieldCode="DE" term="%22Microwave+spectroscopy%22">Microwave spectroscopy</searchLink><br /><searchLink fieldCode="DE" term="%22Plant+phenols%22">Plant phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Microbubble+diagnosis%22">Microbubble diagnosis</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: The fresh Chinese hickory nuts (Carya cathayensis sarg.) were exposed to airborne ultrasound‐assisted convective drying and microwave‐assisted convective drying, as well as their combination. We investigated the effect of different drying schemes on process kinetics and quality characteristics. The global model of drying kinetics based on coupled ordinary differential equations was used to describe the moisture and material temperature profiles during drying. Application of ultrasound and microwave in convective drying reduced drying time in the range of 14.0–56.6%, but the maximum savings was found for simultaneous exposure of convection, ultrasound, and microwave with the range of 73.6–84.2%. The globally mathematical model was successfully used to simulate the real drying kinetics processes. The quality properties about the content of heat‐sensitive bioactive substances such as phenolic, flavonoid, proanthocyanidin, individual phenolic compounds, as well as antioxidant capacity in convective drying assisted with microwave (100 W) and ultrasound (200 W; CU2M1) are found to be significantly higher than the other groups. The results allow stating ultrasound increase drying efficiency, as expected by reducing the drying time there is less damage to the product. Practical Application: In this work, we designed an experimental scale hybrid dryer that equipped with hot‐air convective drying, ultrasound generator and microwave drying system to dehydrate Chinese hickory nut and the effect of different drying schemes on the drying kinetics and product characteristics were investigated. This is an innovative technology of microwave and ultrasound hybrid drying to produce dried hickory products. Application of ultrasound and microwave in convective drying reduced drying time in the range of 14–56.6%, but the shortest drying time was observed for simultaneous action of convection, ultrasound, and microwave. The results of qualitative analysis showed a product improvement due to ultrasound as compared to convective drying and microwave‐convective drying. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=153433947 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.13842 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 11 StartPage: 1 Subjects: – SubjectFull: Ultrasonic imaging Type: general – SubjectFull: Product quality Type: general – SubjectFull: Hickories Type: general – SubjectFull: Ordinary differential equations Type: general – SubjectFull: Microwave drying Type: general – SubjectFull: Microwave spectroscopy Type: general – SubjectFull: Plant phenols Type: general – SubjectFull: Microbubble diagnosis Type: general Titles: – TitleFull: Evaluation of ultrasound‐assisted microwave hot air convective drying Chinese hickory—Drying kinetics and product's quality properties. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Zhang, Jigang – PersonEntity: Name: NameFull: Li, Maoye – PersonEntity: Name: NameFull: Ding, Zhien – PersonEntity: Name: NameFull: Wang, Chuyan – PersonEntity: Name: NameFull: Cheng, Jianghua IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 11 Text: Nov2021 Type: published Y: 2021 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 44 – Type: issue Value: 11 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
