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1. A review of Maillard reactions in spray dryers

Author:
Zhou, Zelin; Langrish, Timothy
Source:
Journal of food engineering 2021 v.305 pp. 110615
ISSN:
0260-8774
Subject:
spray drying,   etc   ; Maillard reaction; liquids;     Show all 3 Subjects
Abstract:
... Maillard reactions in liquid systems have been studied extensively, while those occurring during the spray-drying process have been less well studied. Current studies on Maillard reactions in spray dryers have been focussed heavily on empirical studies of the effects of the operating parameters. However, only modest attention has been paid to the fundamental reactions or to the interactions with t ...
DOI:
10.1016/j.jfoodeng.2021.110615

2. A quantitative study of aggregation behaviour and integrity of spray-dried microcapsules using three deep convolutional neural networks with transfer learning

Author:
Yu, Fanqianhui; Lu, Tao; Han, Baokun; Xue, Changhu
Source:
Journal of food engineering 2021 v.300 pp. 110515
ISSN:
0260-8774
Subject:
spray drying,   etc   ; aggregation behavior; computers; data collection;     Show all 4 Subjects
Abstract:
... Deep convolutional neural networks (DCNN) with transfer learning were employed to automatically identify, classify, and quantify two morphological characteristics (aggregated or non-aggregated, and intact or broken) of spray-dried microcapsules in scanning electron microscope (SEM) images. Three DCNN-based models with different network depths were compared in terms of classification accuracy, trai ...
DOI:
10.1016/j.jfoodeng.2021.110515

3. Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques

Author:
Hou, Hui; Liu, Chang; Lu, Xiaoshuo; Fang, Donglu; Hu, Qiuhui; Zhang, Yuyu; Zhao, Liyan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.146 pp. 111402
ISSN:
0023-6438
Subject:
air drying; freeze drying,   etc   ; Lentinula edodes; electronic tongue; mushrooms; odors; sensory evaluation; spectroscopy; taste; umami;     Show all 10 Subjects
Abstract:
... New insight was systematically elucidated on variations of overall flavor characteristics in shiitake mushrooms (Lentinula edodes) affected by different drying techniques (hot air-drying (HD), vacuum freeze-drying (VFD), and VFD combined with HD (VFD-HD)). The volatile fingerprints of shiitake mushrooms were successfully established by headspace-gas chromatography-ion mobility spectrometry (HS-GC- ...
DOI:
10.1016/j.lwt.2021.111402

4. Producing crispy chickpea snacks by air, freeze, and microwave multi-flash drying

Author:
Monteiro, Ricardo L.; Domschke, Natália N.; Tribuzi, Giustino; Teleken, Jhony T.; Carciofi, Bruno A.M.; Laurindo, João B.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.140 pp. 110781
ISSN:
0023-6438
Subject:
air drying; freeze drying,   etc   ; air; chickpeas; firmness; microstructure; texture; water uptake;     Show all 8 Subjects
Abstract:
... This study aimed to obtain and characterize dehydrated chickpea snacks by sequential hydration, cooking, and drying processes. Hydration was performed at 4, 25, and 60 °C until reaching the maximum water uptake by the grains. Then, they were boiled until 80% of the grains reached firmness minor than 15 N. Cooked chickpeas were peeled and dried by three methods, air-drying (AD), freeze-drying (FD), ...
DOI:
10.1016/j.lwt.2020.110781

5. Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking

Author:
Caglar, Nagihan; Ermis, Ertan; Durak, Muhammed Zeki
Source:
Journal of food engineering 2021 v.292 pp. 110355
ISSN:
0260-8774
Subject:
freeze drying; spray drying,   etc   ; breadmaking; bulk density; lactic acid; sourdough; viability; yeasts;     Show all 8 Subjects
Abstract:
... In this study, spray-dried and freeze-dried sourdough powders were produced and characterized. In addition, the powder samples were used to produce sourdough breads. Differences observed in powder properties of sourdough powders (particle surface morphology, bulk density and flowability) depending on the method used. The powder samples were used at four blending ratios (3, 6, 9 and 15%) to assess ...
DOI:
10.1016/j.jfoodeng.2020.110355

6. Whey protein-polyphenol aggregate particles mitigate bar hardening reactions in high protein bars

Author:
Diaz, Joscelin T.; Foegeding, E. Allen; Lila, Mary Ann
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.138 pp. 110747
ISSN:
0023-6438
Subject:
freeze drying; spray drying,   etc   ; cranberries; firmness; nutrient content; shelf life; texture; whey; whey protein isolate;     Show all 9 Subjects
Abstract:
... Formulating high protein bars is a challenge since concentrated proteins can negatively affect texture and reduce shelf life, causing the products to be unacceptable for consumers. This study examined the functionality of protein-polyphenol aggregate particles formulated with whey protein isolate (WPI) and polyphenol-rich cranberry juice (or imitation juice) in model high protein bars. Differences ...
DOI:
10.1016/j.lwt.2020.110747

7. Comparison of functional and structural properties of ginkgo seed protein dried by spray and freeze process

Author:
Shen, Li; Li, Jianlin; Lv, Lishuang; Zhang, Li; Bai, Rong; Zheng, Tiesong; Zhang, Qiuting
Source:
Journal of food science and technology 2021 v.58 no.1 pp. 175-185
ISSN:
0022-1155
Subject:
freeze drying; spray drying,   etc   ; Ginkgo; disulfides; food science; mayonnaise; milk; oils;     Show all 8 Subjects
Abstract:
... The influences of spray-drying and freeze-drying processes on functional properties of ginkgo seed proteins (GSP) were systematically investigated. It was revealed that GSP dried by spray (SGSP) displays an significantly improved water holding capacity and superior emulsifying properties than the freezing-drying GSP (FGSP), whereas, the oil binding capacity is higher in FGSP. The difference in pro ...
DOI:
10.1007/s13197-020-04527-x

8. Marine Macroalgae Waste from Northern Portugal: A Potential Source of Natural Pigments?

Author:
Pardilhó, S. L.; Machado, S.; F. Bessada, S. M.; F. Almeida, M.; Oliveira, M. B.; M. Dias, J.
Source:
Waste and biomass valorization 2021 v.12 no.1 pp. 239-249
ISSN:
1877-2641
Subject:
freeze drying; solar drying,   etc   ; acetone; biomass; carotenoids; chlorophyll; macroalgae; methanol; solvents; spectroscopy; wastes; Portugal;     Show all 12 Subjects
Abstract:
... Marine macroalgae waste, which results from the accumulation of drifted marine macroalgae at the beaches, was studied as an alternative source of natural pigments. For that, macroalgae waste was collected in a Northern Portugal beach, dehydrated using different procedures (freeze-drying, oven-drying and sun-drying), physiochemically characterized and after subjected to the chemical extraction of p ...
DOI:
10.1007/s12649-020-01016-2

9. Microstructure of spray freezing dried powders affected by the presence of inert particles

Author:
Zhang, Fan; Wang, Linsong; Ma, Xiaoyu; Xu, Qing; Tian, Wei; Li, Zhanyong
Source:
International journal of food engineering 2020 v.16 no.7 pp. 20190334
ISSN:
1556-3758
Subject:
freeze drying,   etc   ; droplets; microstructure;     Show all 3 Subjects
Abstract:
... Spray freeze-drying is a process to directly produce high quality powders with short drying time. The difference of microstructures has a great influence on the physical properties of powders. However, during the spray freeze-drying process, the freezing degree of droplets in the drying chamber will change the product structure and affect the powder quality. In this study, the surface structure an ...
DOI:
10.1515/ijfe-2019-0334

10. Exergoeconomic analysis of a solar assisted tea drying system

Author:
Ozturk, Merve; Dincer, Ibrahim
Source:
Drying technology 2020 v.38 no.5-6 pp. 655-662
ISSN:
1532-2300
Subject:
drying,   etc   ; capital; exergy; tea;     Show all 4 Subjects
Abstract:
... In this study, an integrated system which consists of a batch type tea dryer and a PV/T unit is developed and analyzed through the exergoeconomic approach. The EXCEM method based on mass, energy, exergy, and cost balances is performed to find out the exergoeconomic performance of the drying system. The parametric studies are used to see the effect of changing properties utilized in the system on p ...
DOI:
10.1080/07373937.2019.1669044

11. The role of convection in electrohydrodynamic drying

Author:
Martynenko, Alex; Astatkie, Tess; Defraeye, Thijs
Source:
Journal of food engineering 2020 v.271 pp. 109777
ISSN:
0260-8774
Subject:
drying,   etc   ; air flow; convection;     Show all 3 Subjects
Abstract:
... Electrohydrodynamic (EHD) drying is a promising way to dehydrate food and other materials. The driving forces of the moisture removal from the product are, however, not yet completely understood. Therefore, a unique experimental setup with a grounded metal mesh collector was designed to separately evaluate the electrical and convective effects of EHD on the drying rate. EHD drying showed significa ...
DOI:
10.1016/j.jfoodeng.2019.109777

12. Positive and negative birefringence in packed films of binary spherical colloidal particles

Author:
Inoue, Kai; Inasawa, Susumu
Source:
RSC advances 2020 v.10 no.5 pp. 2566-2574
ISSN:
2046-2069
Subject:
drying,   etc   ; colloids; models;     Show all 3 Subjects
Abstract:
... We have investigated the birefringence in packed films of binary spherical colloidal particles. Particulate films were obtained by drying a mixed suspension of colloidal particles with two different diameters. We observed positive and negative birefringence depending on the diameters and volume ratios of the large and small particles. When the diameters of the large and small particles were simila ...
DOI:
10.1039/c9ra09704j

13. Development of a closed-loop control system for microwave freeze-drying of carrot slices using a dynamic microwave logic control

Author:
Sujinda, Narathip; Varith, Jaturapatr; Shamsudin, Rosnah; Jaturonglumlert, Somkiat; Chamnan, Saranyapak
Source:
Journal of food engineering 2021 v.302 pp. 110559
ISSN:
0260-8774
Subject:
freeze drying,   etc   ; carrots; product quality; temperature profiles; water content;     Show all 5 Subjects
Abstract:
... This research aimed to develop a closed-loop control (CLC) system to improve the microwave freeze-drying (MFD) process and to examine the effects of a dynamic microwave logic control (DMLC) on the drying characteristics of MFD. The development process consisted of two parts: (1) the MFD experiment to develop the DMLC, and (2) the implementation of the CLC with the DMLC on the MFD process. In the f ...
DOI:
10.1016/j.jfoodeng.2021.110559

14. Differences in the phenolic composition and nutraceutical properties of freeze dried and oven-dried wild and domesticated samples of Sanguisorba minor Scop

Author:
Ceccanti, Costanza; Finimundy, Tiane C.; Heleno, Sandrina A.; Pires, Tania C.S.P.; Calhelha, Ricardo C.; Guidi, Lucia; Ferreira, Isabel C.F.R.; Barros, Lillian
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.145 pp. 111335
ISSN:
0023-6438
Subject:
freeze drying,   etc   ; Sanguisorba minor; antioxidants; cytotoxicity; dietary supplements; domestication;     Show all 6 Subjects
Abstract:
... Recent studies have dealt about the phenolic compounds and the nutraceutical properties of Sanguisorba minor Scop and about the possibility of their domestication to standardise the plant production. However, it is also known that the storage conditions can affect the bioactive compounds present in plants. Thus, wild (W) and domesticated (F1, F2, F3) S. minor samples were exposed to different dryi ...
DOI:
10.1016/j.lwt.2021.111335

15. Effects of blanching on drying characteristics, quality, and pectin nanostructures of dried cut-persimmons

Author:
Oshima, Tatsuya; Kato, Kodai; Imaizumi, Teppei
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2021 v.143 pp. 111094
ISSN:
0023-6438
Subject:
air drying,   etc   ; atomic force microscopy; color; pasteurization; pectins; water solubility;     Show all 6 Subjects
Abstract:
... While blanching is mainly used for inactivating enzymes and pasteurization before processing of vegetables, this pretreatment is sometimes applied to improve the drying efficiencies of fruits and vegetables. However, the effects of blanching and drying on the composition and self-assembly properties of pectic substances in persimmons are unclear. In this study, fresh-cut persimmons were dried at 4 ...
DOI:
10.1016/j.lwt.2021.111094

16. Air-drying of soil samples – A crucial step in the determination of leachable concentrations of per- and polyfluoroalkyl substances

Author:
Lange, Frank Thomas; Scheurer, Marco; Bierreth, Christian; Borho, Werner; Seeger, Ann-Kathrin; Dreher, Peter; Nöltner, Thomas
Source:
Chemosphere 2021 v.269 pp. 128745
ISSN:
0045-6535
Subject:
air drying,   etc   ; ambient temperature; leachates; liquids; perfluorocarbons; soil;     Show all 6 Subjects
Abstract:
... Batch leaching tests at a liquid to solid ratio of 2 L/kg are a valuable tool for the assessment of low PFAS levels in soils. Data from different monitoring programs comprising samples without known local source of PFAS contamination showed that soil-sample drying at ambient temperature or at 40 °C prior to the leaching process leads to higher PFAS leachate levels compared to non-dried samples. Th ...
DOI:
10.1016/j.chemosphere.2020.128745

17. Processing Strategies to Obtain Highly Porous Silk Fibroin Structures with Tailored Microstructure and Molecular Characteristics and Their Applicability in Water Remediation

Author:
Reizabal, A.; Costa, C.M.; Saiz, P.G.; Gonzalez, B.; Pérez-Álvarez, L.; Fernández de Luis, R.; Garcia, A.; Vilas-Vilela, J.L.; Lanceros-Méndez, S.
Source:
Journal of hazardous materials 2021 v.403 pp. 123675
ISSN:
0304-3894
Subject:
freeze drying,   etc   ; adsorption; crystal structure; fibroins; gelation; microstructure; porosity; remediation;     Show all 8 Subjects
Abstract:
... The present work reports on the control of silk fibroin (SF) porous structures performance through various processing methods. The study includes the analysis of two dissolving techniques (CaCl₂/H₂O/EtOH ternary and LiBr/H₂O binary solutions), three regeneration methods (gelation, lyophilization and gas foaming) and one post-processing (EtOH). In all the cases, followed steps lead to SF structures ...
DOI:
10.1016/j.jhazmat.2020.123675

18. Effects of sediment manipulation on freely dissolved concentrations of hydrophobic organic chemicals

Author:
Jonker, Michiel T.O.
Source:
Chemosphere 2021 v.265 pp. 128694
ISSN:
0045-6535
Subject:
freeze drying,   etc   ; hydrophobicity; risk assessment; sediments; solid phase microextraction; sorption;     Show all 6 Subjects
Abstract:
... The freely dissolved concentration (Cfᵣₑₑ) of hydrophobic organic chemicals (HOCs) in pore water is an important parameter in the risk assessment and management of contaminated sediments and soils. It can be determined most conveniently through ex situ passive sampling, i.e., in the laboratory. For this purpose, samples are taken from the field and transported to the laboratory, where they are sto ...
DOI:
10.1016/j.chemosphere.2020.128694

19. Instant controlled pressure drop (DIC) assisted dehydrofreezing for improving freezing/thawing efficiency and apple fruit texture

Author:
Ben Haj Said, Leila; Bellagha, Sihem; Allaf, Karim
Source:
Journal of food measurement & characterization 2021 v.15 no.1 pp. 577-584
ISSN:
2193-4126
Subject:
air drying,   etc   ; apples; firmness; fruit texture; measurement; texture; water content;     Show all 7 Subjects
Abstract:
... Partial air-drying, instant controlled pressure drop, freezing, and thawing operations were combined to minimize the texture loss of frozen/thawed apple fruits. Fresh apple samples (700% db) and samples previously dehydrated until different water contents [200, 100, and 30% dry basis (db)] and DIC treated at constant conditions (0.2 MPa, 25 s) were completely frozen at − 30 °C and at two different ...
DOI:
10.1007/s11694-020-00668-x

20. Mitigation effects of phlorizin immersion on acrylamide formation in fried potato strips

Author:
Yang, Yali; Shen, Hailiang; Liu, Ting; Wen, Yaoyao; Wang, Furong; Guo, Yurong
Source:
Journal of the science of food and agriculture 2021 v.101 no.3 pp. 937-946
ISSN:
0022-5142
Subject:
freeze drying,   etc   ; acrylamides; agriculture; color; polyphenols; potatoes; temperature; texture;     Show all 8 Subjects
Abstract:
... BACKGROUND: Several researches reported that natural polyphenols affected acrylamide formation of fried products. However, the effects of different variety of polyphenols on acrylamide formation were distinct. In this study, we isolated and purified phlorizin from apples and identified the influence of phlorizin immersion on acrylamide formation and sensory properties of fried potato strips with r ...
DOI:
10.1002/jsfa.10701