The energy consumption and color analysis of freeze/microwave freeze banana chips
- Authors: Jiang, Hao , Zhang, Min , Liu, Yin , Mujumdar, Arun , Liu, Huihua
- Date: 2013
- Type: Text , Journal article
- Relation: Food and Bioproducts Processing Vol. 91, no. 4 (2013), p. 464-472
- Full Text: false
- Reviewed:
- Description: This study investigated the energy consumption of preparing banana chips by freeze drying (FD) and microwave freeze drying (MFD) methods. The results in this study showed that the energy consumption for 400 g fresh banana (about 95 g dried samples) by FD process and MFD process are about 35.73 × 10 6 J (9.92 kW h) and 21.76 × 106 J (6.57 kW h), respectively. Compared to the traditional FD process, MFD can save up to 35.7% energy and 40% drying time. Increasing the heating power in the secondary drying stage of MFD process had been confirmed to result in decrease in both the energy consumption and drying time. After increasing the microwave power in the secondary drying stage from 1.0 W/g to 1.5 W/g in MFD process, total energy consumption is about 18.12 × 106 J (5.56 kW h) and drying time can be reduced from 360 min to 270 min. The sensory evaluation of produced banana chips at different drying conditions (1.0 W/g, 1.5 W/g and 2.0 W/g) revealed that the sensory properties are acceptable by the customers except the 2 W/g microwave power dried product. Thus, the method that increased the heating powder in the secondary drying stage of the MFD process could potentially be an effective method to reduce the energy consumption without seriously sacrificing the color of the end product. © 2013 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
- Description: C1
Changes in Quality Characteristics of Fresh-cut Cucumbers as Affected by Pressurized Argon Treatment
- Authors: Meng, Xiangyong , Zhang, Min , Zhan, Zhonggang , Adhikari, Benu
- Date: 2014
- Type: Text , Journal article
- Relation: Food and Bioprocess Technology Vol. 7, no. 3 (2014), p. 693-701
- Full Text: false
- Reviewed:
Microencapsulation of alpha-Amylase by carrying out complex coacervation and drying in a single step using a novel three-fluid nozzle spray drying
- Authors: Jiang, Hao , Zhang, Min , McKnight, Stafford , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Drying Technology Vol. 31, no. 16 (December 2013 2013), p. 1901-1910
- Full Text: false
- Reviewed:
- Description: The aim of this research was to develop an enzyme encapsulation process in which both the complex coacervation and drying processes are combined into a single step. For this purpose, we used a novel three-fluid nozzle at the atomization step of spray drying. -Amylase as a model enzyme was encapsulated by coacervation in calcium (Ca) alginate and Ca-alginate+chitosan shell matrices and the powder was obtained in a single step through spray drying. The single-step process was compared to carrying out the complex coacervation and drying processes in two steps using freeze drying, in which -amylase was encapsulated by carrying out the complexation process in the above-mentioned shell matrices using the same three-fluid atomizer and collecting the coacervates, which were subsequently freeze dried. The results showed that the microcapsules obtained from the single-step encapsulation process (three-fluid nozzle spray drying) had smaller particle sizes, were less porous, and provided better enzyme stability compared to the microcapsules obtained by carrying out the complexation and drying in two steps and the single-step process was faster. It was observed that the egg-box structure was formed in both types of powder particles; however, the complexation with chitosan partially disrupted the formation of this structure. The three-fluid nozzle-based spray drying is a promising technology in which both the complex coacervation and drying processes can be carried out in a single step.
- Description: C1
Effects of ultrasound on glass transition temperature of freeze-dried pear (Pyrus pyrifolia) using DMA thermal analysis
- Authors: Islam, Nahidul , Zhang, Min , Liu, Huihua , Xinfeng, Cheng
- Date: 2015
- Type: Text , Journal article
- Relation: Food and Bioproducts Processing Vol. 94, no. (2015), p. 229-238
- Full Text: false
- Reviewed:
- Description: The effect of ultrasound pretreatment at various power (360 W, 600 W and 960 W, frequency 20 kHz) on the glass transition temperature of freeze dried pear (Pyrus pyrifolia) has been studied. DMA temperature plots were divided into four sections (A - glassy region, B - transition region, C - Rubbery plateau region and D - terminal region) with the aim to analyze their properties changed with sonication. Under the same freeze drying condition, with the increase in ultrasonic power, dried pear showed higher glass transition in terms of storage modulus, loss modulus and loss tangent peak. Also a decrease in a
Low oil French fries produced by combined pre-frying and pulsed-spouted microwave vacuum drying method
- Authors: Quan, Xiaojian , Zhang, Min , Fang, Zhongxiang , Liu, Huihua , Shen, Qiaosheng , Gao, Zhongxue
- Date: 2016
- Type: Text , Journal article
- Relation: Food and Bioproducts Processing Vol. 99, no. (2016), p. 109-115
- Full Text: false
- Reviewed:
- Description: French fries were prepared by a combined method of pre-frying and pulsed-spouted microwave vacuum drying (PSMVD). The impact of pre-frying and PSMVD on the quality (oil content, color, texture, microstructure and shrinkage in volume) of French fries was studied and the sample was compared with that of only vacuum fried ones. The results indicated that the French fries prepared by the combined method had lower oil content (25%, db) than that of vacuum-fried sample (40%). Other property analysis also showed that the combined technique processed samples exhibited comparable food texture and color to that of vacuum fried samples, and had a porous microstructure with relatively smaller pore size. It was concluded that the combined method of pre-frying and PSMVD could be an alternative method to produce high quality French fries with low oil content. © 2016 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.