Pub Date : 2023-11-21DOI: 10.1080/07373937.2023.2280912
Fidèle Abédi, Yuxiang Liu, Pawan S. Takhar
{"title":"Multiscale modeling of transport mechanisms, strain, and stress in bananas during drying","authors":"Fidèle Abédi, Yuxiang Liu, Pawan S. Takhar","doi":"10.1080/07373937.2023.2280912","DOIUrl":"https://doi.org/10.1080/07373937.2023.2280912","url":null,"abstract":"","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"42 3","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139252054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-21DOI: 10.1080/07373937.2023.2277774
Yanhua Yu, Long Zhang, Xingrui Bei, Yuqing Wang, Clinton Emeka Okonkwo, Li Chen, Cunshan Zhou
{"title":"Catalytic infrared blanching and ultrasound sequential synergistic pretreatment on osmotic dehydration of blueberry","authors":"Yanhua Yu, Long Zhang, Xingrui Bei, Yuqing Wang, Clinton Emeka Okonkwo, Li Chen, Cunshan Zhou","doi":"10.1080/07373937.2023.2277774","DOIUrl":"https://doi.org/10.1080/07373937.2023.2277774","url":null,"abstract":"","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"72 6","pages":""},"PeriodicalIF":3.3,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139250890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-10DOI: 10.1080/07373937.2023.2274402
Federico Bueno, David A. Spivak, Subramaniam Sathivel
AbstractThe fermentation of coffee kombucha (CK) utilizes carbohydrate substrates to produce bacterial cellulose (BC), a naturally occurring material synthesized by some bacteria including Gluconacetobacter spp. BC can be used to develop materials for biomedical and food industry applications including biomaterial and biodegradable packaging materials, medical devices, biosensors, or drug delivery systems. BC contains approximately 97% water, which is not convenient and portable for many applications. Drying increases the stability of BC and may influence the properties of BC. The effect of drying methods on the BC properties can determine the suitability of the material for various applications. The objectives of this study were to use four drying methods to synthesize BCs from the fermentation of CK and evaluate their physicochemical, mechanical, and morphological properties. The drying methods included: oven-drying (OD), freeze-drying, vacuum-oven-drying, and Büchner funnel vacuum-drying (BFVD). FTIR analyses confirmed the structure of cellulose for all methods. OD-BCs had the highest tensile stress at break with 24.67 ± 4.40 (MPa). SEM images showed randomly structured fibers with diameters ranging from 61.58 to 72.18 nm. XRD analysis revealed that OD had the highest degree of crystallinity with 78.67%. All BCs decomposed between 230 and 400 °C. This study demonstrated that using different drying methods could alter the structural properties of BCs potentially providing distinctive applications in various industries.Keywords: Bacterial cellulosecellulosic fiberscoffeekombuchacrystallinitiesdrying methods Authors’ ContributionsFederico Bueno: Investigation, Formal analysis, Methodology, Writing – Original draft. David A. Spivak: Methodology and Investigation. Subramaniam Sathivel: Funding acquisition, Investigation, Methodology, Supervision, Project administration.Disclosure statementThe authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.Data availability statementThe authors declare that the data supporting the findings of the study entitled “Evaluation of the properties of dry bacterial cellulose synthesized from coffee kombucha dried with different drying methods” are available within the article.Additional informationFundingThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
{"title":"Evaluation of the properties of dry bacterial cellulose synthesized from coffee kombucha fermentation dried with different drying methods","authors":"Federico Bueno, David A. Spivak, Subramaniam Sathivel","doi":"10.1080/07373937.2023.2274402","DOIUrl":"https://doi.org/10.1080/07373937.2023.2274402","url":null,"abstract":"AbstractThe fermentation of coffee kombucha (CK) utilizes carbohydrate substrates to produce bacterial cellulose (BC), a naturally occurring material synthesized by some bacteria including Gluconacetobacter spp. BC can be used to develop materials for biomedical and food industry applications including biomaterial and biodegradable packaging materials, medical devices, biosensors, or drug delivery systems. BC contains approximately 97% water, which is not convenient and portable for many applications. Drying increases the stability of BC and may influence the properties of BC. The effect of drying methods on the BC properties can determine the suitability of the material for various applications. The objectives of this study were to use four drying methods to synthesize BCs from the fermentation of CK and evaluate their physicochemical, mechanical, and morphological properties. The drying methods included: oven-drying (OD), freeze-drying, vacuum-oven-drying, and Büchner funnel vacuum-drying (BFVD). FTIR analyses confirmed the structure of cellulose for all methods. OD-BCs had the highest tensile stress at break with 24.67 ± 4.40 (MPa). SEM images showed randomly structured fibers with diameters ranging from 61.58 to 72.18 nm. XRD analysis revealed that OD had the highest degree of crystallinity with 78.67%. All BCs decomposed between 230 and 400 °C. This study demonstrated that using different drying methods could alter the structural properties of BCs potentially providing distinctive applications in various industries.Keywords: Bacterial cellulosecellulosic fiberscoffeekombuchacrystallinitiesdrying methods Authors’ ContributionsFederico Bueno: Investigation, Formal analysis, Methodology, Writing – Original draft. David A. Spivak: Methodology and Investigation. Subramaniam Sathivel: Funding acquisition, Investigation, Methodology, Supervision, Project administration.Disclosure statementThe authors confirm that they have no conflicts of interest with respect to the work described in this manuscript.Data availability statementThe authors declare that the data supporting the findings of the study entitled “Evaluation of the properties of dry bacterial cellulose synthesized from coffee kombucha dried with different drying methods” are available within the article.Additional informationFundingThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"112 30","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135136933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-10DOI: 10.1080/07373937.2023.2278269
Min Zhang
"First Announcement And Call For Papers." Drying Technology, ahead-of-print(ahead-of-print), p. 1
“第一次公告和征稿。”干燥技术，印刷前，第1页
{"title":"First Announcement And Call For Papers","authors":"Min Zhang","doi":"10.1080/07373937.2023.2278269","DOIUrl":"https://doi.org/10.1080/07373937.2023.2278269","url":null,"abstract":"\"First Announcement And Call For Papers.\" Drying Technology, ahead-of-print(ahead-of-print), p. 1","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":" 642","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135186224","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-11-08DOI: 10.1080/07373937.2023.2277617
Rubén D. Piacentini, Adriana Ipiña, Aparupa Pani
{"title":"Natural soil drying in relation to climate: Impact on food production and stability of buildings","authors":"Rubén D. Piacentini, Adriana Ipiña, Aparupa Pani","doi":"10.1080/07373937.2023.2277617","DOIUrl":"https://doi.org/10.1080/07373937.2023.2277617","url":null,"abstract":"","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"57 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135341855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-25DOI: 10.1080/07373937.2023.2272738
Yanchao Li, Haosen Zhang, Tianwei Zhang, Tao Liu
AbstractThis study aimed to produce nanoparticles with reduced crystallinity by using a combination method. The effect of solid-state transition (different drying processes) coupled with particle size reduction (homogenization) on drug dissolution was systematically investigated. Meloxicam, indomethacin and naproxen with different X-ray diffraction crystal intensity (relative high, medium and low) were selected as models. All drugs were first processed with and without polyvinylpyrrolidone (PVP) to obtain solid dispersions and then high pressure homogenization was used to produce nanosuspensions. Changes of particle morphology might be an important factor to improve the nanosizing efficiency. The smallest particle size (188 nm) could be obtained by using freeze-dried naproxen coupled with PVP after 20 homogenization cycles. Dissolution rates of processed indomethacin and meloxicam without PVP were found similar to their raw drugs. However, significant dissolution improvements were found after homogenization (higher than nanocrystals). Dissolution values of three drug nanoparticle achieved by using PVP dispersions were all higher than 83%. For naproxen, although nanosized solid dispersion possessed the smallest size and amorphous state, its dissolution curve was comparable to the larger sized nanocrystals. It was inferred that the relatively low crystal intensity of the initial compound could be the reason. Nanosuspensions of indomethacin and meloxicam prepared by using the two-step method showed optimized dissolution compared to their nanocrystals and amorphous solid dispersions.Keywords: Nanoamorphoussolid dispersionscrystallinitysizepolyvinylpyrrolidone Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingTao Liu would like to thank Shandong Provincial Key R&D Program (project no. 2019GSF107006) for the financial supports.
{"title":"Study of drying processes combined with homogenization to produce amorphous nanoparticles","authors":"Yanchao Li, Haosen Zhang, Tianwei Zhang, Tao Liu","doi":"10.1080/07373937.2023.2272738","DOIUrl":"https://doi.org/10.1080/07373937.2023.2272738","url":null,"abstract":"AbstractThis study aimed to produce nanoparticles with reduced crystallinity by using a combination method. The effect of solid-state transition (different drying processes) coupled with particle size reduction (homogenization) on drug dissolution was systematically investigated. Meloxicam, indomethacin and naproxen with different X-ray diffraction crystal intensity (relative high, medium and low) were selected as models. All drugs were first processed with and without polyvinylpyrrolidone (PVP) to obtain solid dispersions and then high pressure homogenization was used to produce nanosuspensions. Changes of particle morphology might be an important factor to improve the nanosizing efficiency. The smallest particle size (188 nm) could be obtained by using freeze-dried naproxen coupled with PVP after 20 homogenization cycles. Dissolution rates of processed indomethacin and meloxicam without PVP were found similar to their raw drugs. However, significant dissolution improvements were found after homogenization (higher than nanocrystals). Dissolution values of three drug nanoparticle achieved by using PVP dispersions were all higher than 83%. For naproxen, although nanosized solid dispersion possessed the smallest size and amorphous state, its dissolution curve was comparable to the larger sized nanocrystals. It was inferred that the relatively low crystal intensity of the initial compound could be the reason. Nanosuspensions of indomethacin and meloxicam prepared by using the two-step method showed optimized dissolution compared to their nanocrystals and amorphous solid dispersions.Keywords: Nanoamorphoussolid dispersionscrystallinitysizepolyvinylpyrrolidone Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingTao Liu would like to thank Shandong Provincial Key R&D Program (project no. 2019GSF107006) for the financial supports.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"222 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134973794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-25DOI: 10.1080/07373937.2023.2272179
G. Abhiram, K. S. P. Amarathunga
AbstractA prototype far-infrared (FIR) dryer was developed to study the effects of far-infrared radiation on physicochemical properties changes of rice flour and energy consumption for gelatinization. A thin layer of rice flour was exposed to different FIR intensities (11.2, 8.5, and 7.8 kW m−2) and different time intervals (2–16 s). The degree of gelatinization, viscosity changes, color changes, acidity changes during storage, and energy consumption for gelatinization were measured. The degree of gelatinization, color changes, and viscosity increased with FIR intensity and exposure time. Gelatinized rice flour showed significantly (p < 0.05) lower acidity development compared to non-gelatinized flour during storage. The drying rate increased, and specific energy consumption decreased with increasing FIR intensity. It was found that optimum gelatinization can be achieved at 11.2 kW m−2 FIR intensity for 16 s. All these results confirm that FIR is an effective source of rice flour roasting.Keywords: Colour changesenergy consumptionfar-infraredgelatinizationrice flour Authors’ contributionsG. Abhiram: investigation, conceptualization, methodology, writing-original draft, software, visualization. K.S.P. Amarathunga: conceptualization, writing-review and editing, supervision.Disclosure statementThe authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.
{"title":"Effects of far-infrared radiation on the gelatinized rice starch granules","authors":"G. Abhiram, K. S. P. Amarathunga","doi":"10.1080/07373937.2023.2272179","DOIUrl":"https://doi.org/10.1080/07373937.2023.2272179","url":null,"abstract":"AbstractA prototype far-infrared (FIR) dryer was developed to study the effects of far-infrared radiation on physicochemical properties changes of rice flour and energy consumption for gelatinization. A thin layer of rice flour was exposed to different FIR intensities (11.2, 8.5, and 7.8 kW m−2) and different time intervals (2–16 s). The degree of gelatinization, viscosity changes, color changes, acidity changes during storage, and energy consumption for gelatinization were measured. The degree of gelatinization, color changes, and viscosity increased with FIR intensity and exposure time. Gelatinized rice flour showed significantly (p < 0.05) lower acidity development compared to non-gelatinized flour during storage. The drying rate increased, and specific energy consumption decreased with increasing FIR intensity. It was found that optimum gelatinization can be achieved at 11.2 kW m−2 FIR intensity for 16 s. All these results confirm that FIR is an effective source of rice flour roasting.Keywords: Colour changesenergy consumptionfar-infraredgelatinizationrice flour Authors’ contributionsG. Abhiram: investigation, conceptualization, methodology, writing-original draft, software, visualization. K.S.P. Amarathunga: conceptualization, writing-review and editing, supervision.Disclosure statementThe authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134974275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-23DOI: 10.1080/07373937.2023.2271557
Emel Çelik, Mehmet Akif Koç, Nezaket Parlak, Yusuf Çay
AbstractIn this study, innovative, intelligent software based on Adaptive Neuro-Fuzzy Inference System (ANFIS) has been developed to effectively estimate the corn drying process parameters using data from getting experimental study. For this purpose, laboratory-scale corn drier experimental setup was established to get corn drying parameters (air temperature in the different locations, air humidity, and capacitance value). The twelve sensors measure the drying parameters (s1, s2, s3, …, s12) such as inlet air temperature T1 with ±0.5 °C sensitivity, relative humidity RH1 with ±0.1 RH, inlet temperatures T2 and Tw2 with the ±0.5 °C, dryer chamber temperature Ti (i = 3,…,7) with the ±0.5 °C, outlet temperatures T8 and Tw8 with the ±0.5 °C, product moisture content with ±0.05 gr. Finally, depending on the twelve sensor parameters, the capacitance value was measured using a capacitive sensor with ±0.05% sensitivity. Accordingly, an Adaptive Neuro-Fuzzy Inference System architecture was developed with twelve inputs and one output. For the training of the Adaptive Neuro-Fuzzy Inference System, 52 data sets from laboratory studies were used, and Adaptive Neuro-Fuzzy Inference System was successfully trained with absolute fraction of variance 0.998 and mean squared error 0.8007. For the testing the performance of the Adaptive Neuro-Fuzzy Inference System 51 dataset was used and testing performance of the ANFIS getting with the absolute fraction of variance 0.9963 and mean squared error 1.47. Finally, the performance of the Adaptive Neuro-Fuzzy Inference System compared with the artificial neural network (ANN), and it is clearly seen that the performance of the fuzzy-neuro hybrid algorithm is higher than the core neuro algorithm with %0.97 for the training and %31.5 for the testing. By forecasting the moisture content of corn under various operating conditions, the Adaptive Neuro-Fuzzy Inference System model can be used to improve the operation of the corn dryer, resulting in increased efficiency, lower energy usage, and higher-quality dried corn.Keywords: Convective hot air dryingmoisture contentfood technologyANFIS modeling Disclosure statementThe authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper
{"title":"Prediction of the capacitance of the corn drying process parameter using adaptive- neuro-fuzzy intelligent technique with experimental validation","authors":"Emel Çelik, Mehmet Akif Koç, Nezaket Parlak, Yusuf Çay","doi":"10.1080/07373937.2023.2271557","DOIUrl":"https://doi.org/10.1080/07373937.2023.2271557","url":null,"abstract":"AbstractIn this study, innovative, intelligent software based on Adaptive Neuro-Fuzzy Inference System (ANFIS) has been developed to effectively estimate the corn drying process parameters using data from getting experimental study. For this purpose, laboratory-scale corn drier experimental setup was established to get corn drying parameters (air temperature in the different locations, air humidity, and capacitance value). The twelve sensors measure the drying parameters (s1, s2, s3, …, s12) such as inlet air temperature T1 with ±0.5 °C sensitivity, relative humidity RH1 with ±0.1 RH, inlet temperatures T2 and Tw2 with the ±0.5 °C, dryer chamber temperature Ti (i = 3,…,7) with the ±0.5 °C, outlet temperatures T8 and Tw8 with the ±0.5 °C, product moisture content with ±0.05 gr. Finally, depending on the twelve sensor parameters, the capacitance value was measured using a capacitive sensor with ±0.05% sensitivity. Accordingly, an Adaptive Neuro-Fuzzy Inference System architecture was developed with twelve inputs and one output. For the training of the Adaptive Neuro-Fuzzy Inference System, 52 data sets from laboratory studies were used, and Adaptive Neuro-Fuzzy Inference System was successfully trained with absolute fraction of variance 0.998 and mean squared error 0.8007. For the testing the performance of the Adaptive Neuro-Fuzzy Inference System 51 dataset was used and testing performance of the ANFIS getting with the absolute fraction of variance 0.9963 and mean squared error 1.47. Finally, the performance of the Adaptive Neuro-Fuzzy Inference System compared with the artificial neural network (ANN), and it is clearly seen that the performance of the fuzzy-neuro hybrid algorithm is higher than the core neuro algorithm with %0.97 for the training and %31.5 for the testing. By forecasting the moisture content of corn under various operating conditions, the Adaptive Neuro-Fuzzy Inference System model can be used to improve the operation of the corn dryer, resulting in increased efficiency, lower energy usage, and higher-quality dried corn.Keywords: Convective hot air dryingmoisture contentfood technologyANFIS modeling Disclosure statementThe authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"42 5","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135413371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-17DOI: 10.1080/07373937.2023.2269224
Lan Zhang, Min Zhang, Lihui Zhang, Arun S. Mujumdar, Dongxing Yu
AbstractStarchy staples are the main source of energy for most of the global population, and future growing populations and limited arable land areas dictate that reducing post-harvest losses of produce and conserving energy consumption are critical. With the increased prevalence of chronic non-communicable diseases (such as cardiovascular disease) and the implementation of the Sustainable Development Goals, the benefits of grains for human health are being rethought. Drying, as a significant and energy-intensive unit operation in post-harvest handling and storage of grain, has been extensively studied by scholars. This paper describes several common types of starchy staple foods and their drying and pretreatment technologies in recent years, focusing on some auxiliary drying technologies to improve drying efficiency and energy-saving aspects, while pretreatment technologies not only improve drying efficiency but also help to retain nutrient content. And with the increasing pursuit of nutrition, personalized food is essential in the future. This paper also introduces the application prospects of starchy staples, including 3D printing, the aerospace field, and special medical food.Keywords: Starchy staplesgrainsprocessingdryingpretreatment Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThe authors acknowledge financial support from the National Key R&D Program of China (No. 2017YFD0400901), Special Funds for Taishan Industry Leading Talents Project, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), which enabled them to carry out this study.
{"title":"Drying technology development for future starchy staples food processing: Research process, challenges, and application prospects","authors":"Lan Zhang, Min Zhang, Lihui Zhang, Arun S. Mujumdar, Dongxing Yu","doi":"10.1080/07373937.2023.2269224","DOIUrl":"https://doi.org/10.1080/07373937.2023.2269224","url":null,"abstract":"AbstractStarchy staples are the main source of energy for most of the global population, and future growing populations and limited arable land areas dictate that reducing post-harvest losses of produce and conserving energy consumption are critical. With the increased prevalence of chronic non-communicable diseases (such as cardiovascular disease) and the implementation of the Sustainable Development Goals, the benefits of grains for human health are being rethought. Drying, as a significant and energy-intensive unit operation in post-harvest handling and storage of grain, has been extensively studied by scholars. This paper describes several common types of starchy staple foods and their drying and pretreatment technologies in recent years, focusing on some auxiliary drying technologies to improve drying efficiency and energy-saving aspects, while pretreatment technologies not only improve drying efficiency but also help to retain nutrient content. And with the increasing pursuit of nutrition, personalized food is essential in the future. This paper also introduces the application prospects of starchy staples, including 3D printing, the aerospace field, and special medical food.Keywords: Starchy staplesgrainsprocessingdryingpretreatment Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThe authors acknowledge financial support from the National Key R&D Program of China (No. 2017YFD0400901), Special Funds for Taishan Industry Leading Talents Project, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), which enabled them to carry out this study.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135993026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-11DOI: 10.1080/07373937.2023.2261049
Juan Rodríguez-Ramírez, Milad Farzad, Zahra Noori O’Connor, Jamal Yagoobi
AbstractThis study evaluates the heat and mass transfer behavior of innovative Radial Jet Reattachment (RJR) nozzles to analyze the texture and color characteristics of crispy tostadas. A new experimental method for measuring steady-state evaporation is proposed and validated to determine the averaged coefficients of convective heat and mass transfer for different drying conditions and geometrical parameters of RJR nozzles. The experiment is designed using a 24 factorial design approach. The factors that are considered include nozzle exit angle (10° and 45°), tortillas thicknesses (1.03 mm and 1.66 mm), air drying temperature (200 °C and 250 °C) and air mass flow rate (17.0 m3/h and 27.2 m3/h). The findings indicate that for the impingement drying of tortillas, it is crucial to consider convection and diffusion as the primary factors in selecting the appropriate operating conditions. Moreover, the study concludes that the RJR nozzle with a 45° exit angle exhibits a higher drying rate than the RJR nozzle with a 10° exit angle. The study found that neither the type of nozzle nor the air drying conditions had a significant impact (α ≤ 0.05) on the texture and color of the final product. The utilization of RJR nozzles for impinging drying of tortillas is a promising and robust process that enables the production of crispy tostadas without negatively impacting the quality characteristics of the final product.Keywords: Impingement dryinginnovative nozzlesheat and mass transferfood qualityRJR nozzle Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis study was supported by the Center for Advanced Research in Drying (CARD), a National Science Foundation Industry-University Cooperative Research Center located at Worcester Polytechnic Institute. The Rodríguez-Ramírez J. author acknowledges CONACyT of Mexico for the international scholar fellowship.
{"title":"Radial Jet Reattachment impingement drying of corn tortillas","authors":"Juan Rodríguez-Ramírez, Milad Farzad, Zahra Noori O’Connor, Jamal Yagoobi","doi":"10.1080/07373937.2023.2261049","DOIUrl":"https://doi.org/10.1080/07373937.2023.2261049","url":null,"abstract":"AbstractThis study evaluates the heat and mass transfer behavior of innovative Radial Jet Reattachment (RJR) nozzles to analyze the texture and color characteristics of crispy tostadas. A new experimental method for measuring steady-state evaporation is proposed and validated to determine the averaged coefficients of convective heat and mass transfer for different drying conditions and geometrical parameters of RJR nozzles. The experiment is designed using a 24 factorial design approach. The factors that are considered include nozzle exit angle (10° and 45°), tortillas thicknesses (1.03 mm and 1.66 mm), air drying temperature (200 °C and 250 °C) and air mass flow rate (17.0 m3/h and 27.2 m3/h). The findings indicate that for the impingement drying of tortillas, it is crucial to consider convection and diffusion as the primary factors in selecting the appropriate operating conditions. Moreover, the study concludes that the RJR nozzle with a 45° exit angle exhibits a higher drying rate than the RJR nozzle with a 10° exit angle. The study found that neither the type of nozzle nor the air drying conditions had a significant impact (α ≤ 0.05) on the texture and color of the final product. The utilization of RJR nozzles for impinging drying of tortillas is a promising and robust process that enables the production of crispy tostadas without negatively impacting the quality characteristics of the final product.Keywords: Impingement dryinginnovative nozzlesheat and mass transferfood qualityRJR nozzle Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingThis study was supported by the Center for Advanced Research in Drying (CARD), a National Science Foundation Industry-University Cooperative Research Center located at Worcester Polytechnic Institute. The Rodríguez-Ramírez J. author acknowledges CONACyT of Mexico for the international scholar fellowship.","PeriodicalId":11374,"journal":{"name":"Drying Technology","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136063045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"工程技术","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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