Mathematical modeling and influence of ultrasonic pretreatment on microwave vacuum drying kinetics of lotus (Nelumbo nucifera Gaertn.) seeds

The people of Southeast Asia often use lotus as a highly sought-after food source. Here, the effects of ultrasonic pretreatment on the drying kinetics of lotus (Nelumbo nucifera Gaertn.) seeds under microwave vacuum drying were investigated. The best fit model to predict the drying kinetics was also proposed. Lotus seeds were subjected to ultrasonic pretreatment at frequencies of 20, 35, and 80?kHz and power intensity of 0.75 and 1.50?W/g for 10?min using an ultrasonic bath and then to microwave vacuum drying. Five different mathematical models were fitted to the experimental data and a newly proposed model was selected based on model with highest regression coefficient (R²), lowest root mean square error (RMSE), sum square error (SSE), and chi-square (χ²), respectively. Time-domain nuclear magnetic resonance and field scanning electron microscope were used to describe the water state of ultrasonic samples and examine microstructure, respectively. The results showed that ultrasonic pretreatment performed at a relatively low frequency and relatively high power intensity had a positive effect on reducing the drying time (6.25–31.25%) during microwave vacuum drying because of the redistribution of water and the formation of microchannels. In parallel studies, the new model showed the best fit to the drying curve.     

Microwave vacuum drying of lotus seeds: Effect of a single-stage tempering treatment on drying characteristics,moisture distribution,and product quality

This study evaluated the effects of a single-stage tempering treatment during microwave vacuum drying (MVD) on drying characteristics and quality of lotus (Nelumbo nucifera Gaertn.) seeds using two parameters: intermediate moisture content (IMC) and tempering temperature (4 and 25°C). Magnetic resonance imaging (MRI) was used to examine moisture migration and distribution in individual lotus seed during tempering. Results from MRI showed tempering could reduce the moisture gradient in lotus seeds during MVD. The tempering treatments led to increased moisture diffusivity (3.96–43.56%) and a shortened drying time (6.25–31.25%) when compared with continuous MVD. Furthermore, tempered samples exhibited a greater rehydration capacity, a limited overall color change, and increased amounts of taste-active amino acids when compared with nontempered lotus seeds. High IMC improved rehydration ratios of dried samples. Low tempering temperature provided favorable free amino acid content and desirable product color.     

LF-NMR online detection of water dynamics in apple cubes during microwave vacuum drying

ABSTRACT

In this study, changes in various states of water in apple cubes were assessed using low-field nuclear magnetic resonance (LF-NMR) during microwave vacuum drying. Apple cubes were dried at different microwave power levels (100, 150, and 200?W). Indicators including moisture content and water activity were measured. The Carr–Purcell–Meiboom–Gill (CPMG) sequence was used to measure transverse relaxation times (T₂). The results showed that three water fractions with different T₂ relaxation times (around 11, 126, and 1335 ms) were detected in fresh apples, which corresponded to different cell compartments. The transverse relaxation time of bulk water (T₂₃) and the signal per mass of the bulk water (A₂₃/g) decreased significantly with increasing drying time at different microwave power levels. The signal per mass of the total water (A_Total/g) had significant correlation with the total moisture content (R²?=?0.9919). Furthermore, good correlation (R²?=?0.9799) between water activity and NMR parameters based on partial least square regression model were observed. This research revealed that LF-NMR spectroscopy, a nondestructive technique, can detect the changes of water in different populations in the matrix.     

High power short time microwave finish drying of paprika (Capsicum annuum L.): Development of models for moisture diffusion and color degradation

The commercially available paprika at 16.25% (db) moisture was quickly finish-dried using microwaves at higher power density (5–25?W?g^?1). The moisture diffusivity was estimated using Fick’s second law of diffusion and the generalized kinetic model was used to estimate the color degradation rates. The moisture diffusivity and color degradation showed a close correlation with the difference between the average product temperature (T) achieved due to microwave heating, and average glass transition temperature (T_g) of paprika. Acceleration in moisture diffusion and color degradation was observed with the rise in the difference between the T and T_g. Further, the color degradation rate showed correlation with monolayer moisture content, average moisture content, T, and T_g of paprika during finish drying. The constants of the Gordon and Taylor model showed the less plasticization effect of water. Also, T_g showed a good correlation between water activity and moisture content. The activation energies for moisture diffusion and color degradation were found to be 92.53 and 11.03?kJ mol^?1_, respectively_. The microstructural analysis of finish-dried paprika showed the expanded and newly formed intercellular spaces. The developed correlations can be used to simulate heat and mass transfer operations such as drying and sterilization.     

Dielectric properties of thermosonically treated Agaricus bisporus slices during microwave vacuum drying and correlation with the water state

Abstract

The dielectric properties of thermosonically treated Agaricus bisporus slices during microwave vacuum drying were determined, by using a network analyzer and an open-ended coaxial-line probe at microwave frequency (915 and 2450?MHz). The permittivity at 25?°C was also correlated to the water state determined by low field nuclear magnetic resonance (LF-NMR) analysis. Results showed that the dielectric constant ε' and loss factor ε″ of A. bisporus slices were affected significantly by the composition of water state in the sample. Thermosonic pretreatment enhanced the influence of semi-bound water (M₂₂) and bound water (M₂₁) on the permittivities in sample slices during microwave vacuum drying (MVD). The dependency of permittivities on the moisture content and temperature at 915 and 2450?MHz for thermosonically treated A. bisporus samples could be described by third-degree polynomial models, with R² higher than 0.998. Infrared thermal imaging analysis confirmed that thermosonic pretreatment is a potential technology to promote the uniformity of A. bisporus slices during the MVD process.     

Online measurement of moisture content,moisture distribution,and state of water in corn kernels during microwave vacuum drying using novel smart NMR/MRI detection system

Moisture content is unevenly distributed and hard to measure when agricultural products are dried using microwave drying. A low-field nuclear magnetic resonance/imaging (NMR/MRI) and microwave vacuum drying (MVD) combination equipment was developed. The residual moisture content, distribution, and state of water (free, immobilized, and bound) in fresh corn kernels during MVD were quickly measured in real time. NMR results indicated that the amplitude of free and immobilized water decreased very rapidly at the early stage of MVD, while the amplitude of bound water experienced a similar rapid decrease at the last stage. MRI results indicated that the moisture content was always distributed unevenly during MVD, especially at the early stage. The moisture distribution tended to become uniform when drying progressed and the bound water became dominant. The residual moisture content of corn kernels and integral (total) amplitude of NMR were found to fit well with a linear model (R²?>?0.991, P?相似文献   

Effect of outlet drying temperature and milk fat content on the physicochemical characteristics of spray-dried camel milk powder

Abstract

A composite face-centered experimental design was used to investigate the influence of spray drying conditions on the physicochemical characteristics of camel and cow milk powders. Response surface methodology (RSM) was deployed to appraise the effects of these processing parameters (the outlet drying temperature and the milk fat content) on water activity (a_w), glass transition temperature (T_g), bulk density, and free fat quantity. According to RSM analysis, it was noticed that the a_w and the T_g were primarily influenced by the outlet drying temperature instead of by milk fat content. Our results highlighted the negative effects of milk fat content and of the outlet drying temperature on the bulk density as well as on the free fat quantity of camel milk powder. Likewise, our findings underlined the negative effect of the outlet drying temperature on the bulk density of cow milk powder. However, the increase of fat content has led to the overexposure of fat at the free surface of the cow milk powder. Our results suggested a marked similarity of the overall thermodynamic behavior of both milks, during drying. Nevertheless, some differences were highlighted regarding the structuring of the particles of camel milk powder.     

Shear yield and crazing stresses in selected glassy polymers

The plane strain shear yield stress and the triaxial crazing stress were determined for several commercial glassy polymers as a function of temperature. The polymers considered were: polycarbonate (Lexan^®), polysulfone (Udel^®), polyetherimide (Ultem^®), polyarylate (Arylon^®), and an amorphous nylon (Zytel^® 330). When normalized to T_g the data for the various polymers were similar but not identical. An exception may be the triaxial crazing strains. In the temperature region between [T–T_g] = ?300° and ?50°C the crazing strains were all small (<1.5%), showed little temperature dependence, and appeared identical within the precision of our measurements. For temperatures below T_g and above any major secondary relaxation, Poisson's ratio was found to be constant for all of the polymers examined, 0.42 (±5%). © 1993 John Wiley & Sons, Inc.     

Comparative study of drying methods on chemical constituents of Malaysian red seaweed

ABSTRACT

This study determined the proximate composition, phytochemical and antioxidant activity of the edible red seaweed, Kappaphycus alvarezii, under different drying conditions, namely, oven dried, sun dried, vacuum dried, and freeze dried. The proximate composition of K. alvarezii has shown no significant difference (p?>?0.05) in macronutrient components except fat content. Phytochemical studies conducted on total phenolic content and total flavonoid content showed that vacuum-dried extracts demonstrated the highest total phenolic content at 12.97?mg?PGE?g^?1 DE. In vitro antioxidant activities of seaweed extract by ferric-reducing antioxidant potential and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity proved that oven-dried extracts showed the highest ferric-reducing antioxidant power value, 272.95?µM TE mg^?1, and highest scavenging activity, EC₅₀ 9.55?mg?mL^?1. In general, sun-dried extracts showed lowest antioxidant among all treatments.     

Diffusion of m-nitroaniline into polyacylonitrile

The diffusion of nonionic penetrant, m-nitroaniline, into polyacrylonitrile was studied in detail on a range of temperature from 50.6°C to 95.0°C. The penetrant distribution in polymer is Fickian, which is different from that of cationic dye, Malachite Green reported earlier. The diffusion coefficient D increases with the rise of temperature. The sharp inflection point (72°C) of the Arrhenius plot, log D versus 1/T, corresponds to T_g of polyacrylonitrile in the presence of water, which is lower than that measured in the dry state by a dynamic mechanical testing method. The activation energy is constant below T_g (ca. 10 kcal/mole), suddenly reaches a maximum at T_g and then gradually decreases with increasing temperature. General trends of Arrhenius plot for different polymer–penetrant systems are discussed. The temperature dependence of penetrant diffusion above T_g can be described by a general form of the WLF equation, log a_T = log (D_Tg/D_T) = ? C₁^g(T ? T_g)/(C₂^g + T ? T_g), where the values of C₁^g and C₂^g were calculated to be 4.03 and 24.54, respectively. A comparison was made between m-nitroaniline and Malachite Green. The difference in the respective T_g and the constants C₁^g and C₂^g of the WLF equation in polyacrylonitrile is attributed to the size of the penetrants and their ionic character. The surface concentration increases below T_g and decreases above T_g with rise in temperature.     

Development of Instant Fermented Cereal-Legume Mix Using Pulsed Microwave Vacuum Drying

Cereal-legume-based instant fermented food (Dhokla) is one of the most popular, indigenous fermented foods of India. Central composite design (CCD) was used to conduct fermentation experiments and optimization was carried out using response surface methodology (RSM). The effect of fermentation time (5.5–12.5 h), fermentation temperature (26.5–35.5°C), moisture content of batter (55–65% wb), and rice- to- bengal gram ratio (1.2–2.4) was evaluated with respect to total titratable acidity (TTA), total lactic count (TLC), firmness and overall acceptability scores (OAA) of steam-cooked Dhokla. The optimized condition for fermentation process was TTA 0.64 g mL^?1, total lactic count 221.62 cfu g^?1, firmness 146.35 g, and OAA score 6.82 at 12.5 h fermentation time, 26.5°C temperature, 65% moisture content of batter and 1.2 rice to bengal gram ratio. Further, the optimized fermented batter was dried by microwave vacuum using independent variables like thickness of batter (10–17 mm), microwave power density (3.5–10 W g^?1), and pulsating ratio (1.3–2). The responses studied were bulk density, rehydration ratio, color difference (ΔE), and OAA score. The best combination was found with bulk density 1014.22 kg m^?3, rehydration ratio 4.55, ΔE 9.57 and OAA score 6.88 at 17 mm thickness of batter, 10 W g^?1 microwave power density, and 1.3 pulsating ratio.     

Ultrasonically enhanced low-temperature microwave-assisted vacuum frying of edamame: Effects on dehydration kinetics and improved quality attributes

Abstract

Using ultrasound (US) at microwave-assisted vacuum Frying (MVF) program was investigated to acquire better process efficacy and bodily high-quality attributes of fried edamame. Different power degrees of US (0, 150, 300, 600 W) and temperature (80, 90, and 100?°C) were utilized in a constant microwave power and frequency of 1000 W and 28?kHz during ultrasound and microwave-assisted vacuum frying (USMVF) process. Ten different mathematical models were employed to describe dehydration kinetics of the fried edamame, and nonlinear regression analysis was used to determine model parameters. Concerning fitting performance, the most suitable model was the two-term model. Drying kinetics, effective moisture diffusivity (D_e), activation energy (E_a), and physical properties of fried samples were evaluated in this newly designed USMVF equipment using different ultrasound power to the studied temperature range. By increasing the US power level, the calculated D_e increased from 1.947?×?10^?9 to 4.742?×?10^?9 m²/s. The results have revealed that the E_a of this fried edamame decreased significantly with increasing the US power level. The USMVF process at every frying temperature increased the drying kinetics and D_e when compared to the non-USMVF process. The USMVF samples always gave lower oil content and water activity in contrast to the non-USMVF samples. The color and texture properties of fried edamame were significantly improved and higher the US power level in the USMVF produced a better progress. Vitamin C and chlorophyll retention of fried edamame was highest in US600MVF process.     

Development of cantaloupe (Cucumis melo) pulp powder using foam-mat drying method: Effects of drying conditions on microstructural of mat and physicochemical properties of powder

In this study, the effects of drying conditions on moisture content, water activity (a_w), dissolution time, solubility, hygroscopicity, β-carotene, color, glass transition temperature (T_g), and sticky point temperature (T_s) of foam-mat-dried cantaloupe pulp powders and microstructure of dried cantaloupe pulp foams were investigated. Drying was performed in three temperatures (40, 55, and 70°C) on 3- and 5-mm thicknesses. The analysis of scanning electron microscopy micrographs with grey-level co-occurrence matrix showed that there is wide porous structure of dried foams at higher speeds drying. The temperature increase reduced moisture content and a_w, and increased hygroscopicity, and thickness rise increased moisture content and a_w and consequently decreased powders’ hygroscopicity under the same thickness and drying temperature, respectively. Increase in drying temperature would increase the reconstitution speed of powders into water and therefore the dissolution time decreased. In addition, results showed that the powder produced at 40°C have higher β-carotene content than those of produced at 55 and 70°C. With increasing drying temperature from 40 to 70°C, Lightness parameter (L) was increased while redness parameter (a) was decreased. The T_g and T_s were compared by plotting them in a graph against moisture content. For all drying processes the T_s was higher than the T_g. The drying conditions at 70°C (higher drying temperature) and 3?mm (lower thickness) led to a shorter drying time and consequent lower energy demand to produce a powdered cantaloupe pulp with high stability (low moisture content, a_w, and high T_g and T_s) and reconstitution speed of powder into water.     

Use of hyperspectral imaging for the prediction of moisture content and chromaticity of raw and pretreated apple slices during convection drying

The feasibility of using spectral reflectance information in the visible—near infrared (400–1,000?nm) region to estimate moisture content (g_W/g_DM) and chromaticity (CIELAB) of apple slices was investigated during convection drying. Apple slices were pretreated with hot water blanching (50 and 70°C), acid application (citric and ascorbic), and combinations thereof before drying at 50 and 70°C. Prediction models for the space-averaged spectral reflectance curves were built using the partial least square regression method. A three-component partial least square regression (PLSR) model satisfied the minimal root mean square error (RMSE) criterion for predicting moisture content (avg. RMSEP?=?0.13, r²?=?0.99); importantly, the critical wavelengths remained the same across all pretreatments (540, 817, 977?nm). Similarly, PLSR modeling showed that the optimal set of wavelengths (in terms of RMSE) were invariant across pretreatment for CIELAB a* prediction (543, 966?nm) and CIELAB b* prediction (510, 664, 714, 914, 969?nm). The stability of the information content of these wavelengths across pretreatments indicates their independence of color changes. Additionally, the spatial information in the hyperspectral images was exploited to visualize the performance of the predictive models by pseudo-coloring their values for each pixel in a single apple slice across different drying times. This visualization of spatial distribution of predicted moisture content and chromaticity changes shows significant potential for use in online monitoring of the drying process.     

Mechanical Responses of 2-Hydroxyethyl Methacrylate-Methacrylonitrile and 2-Hydroxyethyl Methacrylate-Acrylonitrile Copolymer Networks

Abstract

The mechanical behaviour of 2-hydroxyethyl methacrylate-methacrylonitrile (HEMA-MAN)and 2-hydroxyethyl methacrylate-acrylonitrile (HEMA-AN) copolymer networks of various composition prepared in presence of 0.6 × 10^?4 mol cm^?3 ethylene dimethacrylate and 20 vol.-% dimethylformamide were investigated. The viscoelastic and stress-strain behaviour of samples swollen in water to equilibrium and the dynamic relaxation behaviour of dry polymers from liquid nitrogen temperature onwards was investigated.

It was found that with increasing concentration of the MAN or AN component the equilibrium degree of swelling in water decreases, which on the other hand is accompanied by a simultaneous decrease in the glass transition temperature, T _g of copolymers in the dry state. T_g passes through a minimum in this case. The HEMA-AN copolymers become swollen to a higher degree; their T_g temperatures in the dry state are lower compared to the HEMA-MAN copolymers. The effect of the decreasing degree of swelling with increasing content of the MAN or AN comonomers is predominantly reflected in shifting the viscoelastic data toward the main transition region, that is in the increasing distance from the mechanical equilibrium of networks measured at room temperature. In the molar concentration range of nitrile comonomers n ? 0.2 a minimum of the equilibrium modulus was observed, probably related to changes in the effectivity of crosslinking reaction with increasing content of the MAN or AN groups.

The tensile strength increased with increasing content of acrylonitrile and metha-crylonitrile, while strain-at-break passed through a maximum, the position of which depended on temperature and on the strain rate. The failure envelopes plotted as [sgrave]_bΛ_tT_oT^?1 vs. log ?b+ log 3(C₁ + C₂) shows that the ultimate behaviour of both types of copolymers is very similar, while the differences in behaviour can be predominantly attributed to different distances from the equilibrium.     

Chemical Composition and Antioxidant Activity of Seeds of Various Halophytic Grasses

Increasing population has resulted in overexploitation of conventional seeds. The limited supply of water and salinization of agricultural lands are threats to crop production. This creates food insecurity and results in ever‐increasing prices of crops and edible oils. Halophytes that produce high‐quality seeds can serve as sources of oil and edible products. We analyzed the chemical composition and antioxidant activity of seeds from 5 halophytic grasses, i.e., Aeluropus lagopoides, Eragrostis ciliaris, Eragrostis pilosa, Panicum antidotale, and Sporobolus ioclados. These seeds contained crude protein (10–29%), carbohydrates (32–55%), crude fiber (4–21%), minerals (3.8–9.2%), and oil (4–11%), indicating their nutritional potential. Oils of these seeds had suitable fatty‐acid composition with 62–82% unsaturation and only 17–24% saturation. Out of this, 91–94% of the total oil constituted by linoleic, oleic, and palmitic acids. High contents of total phenols (2.8–4.2 mg gallic acid equivalent [GAE] g^?1), flavonoids (0.5–1.3 mg Quercetin equivalent [QE] g^?1), and tannins (0.3–1.3 mg catechin equivalent [CE] g^?1) supported their high antioxidant activity (1,1‐Diphenyl‐2‐picryl‐hydrazyl (DPPH) activity in terms of half maximal inhibitory concentration‐IC₅₀ 1.1–5.86 mg mL^?1; 2,2′‐azino‐bis3‐ethylbenzothiazoline‐6‐sulphonic acid (ABTS) 18.8–72.8 mmol Trolox g^?1; ferric‐reducing antioxidant power 2.0–4.4 mmol Fe⁺² g^?1). The reverse phase‐high‐pressure liquid chromatography analysis identified the presence of bioactive phenolic antioxidants (mainly gallic acid, chlorogenic acid, coumaric acid, ferulic acid, kaempferol, and quercetin). Due to these characteristic composition and salt tolerability, these plants can serve as potential sources of industrial raw materials for food, edible oil, phytochemicals, and oliochemicals.     

Combining osmotic–steam blanching with infrared–microwave–hot air drying: Production of dried lemon (Citrus limon L.) slices and enzyme inactivation

The different pretreatments were given to lemon slices to inactivate pectinesterase and peroxidase enzymes and to dry the product rapidly using infrared–microwave hot air combination. Osmotic pretreatment followed by 1-min steam blanching was found to reduce moisture in the product, increase solid content, and inactivate enzymes in lemon slices while maintaining negligible dry matter and juice sac loss. The infrared hot air was found effective in partial drying of pretreated lemon slices up to 1 hour without entering in drastic falling-rate period. Therefore, after 1?h microwave hot air was used to complete the drying process. The optimum infrared drying condition was found at 3000?W/m² radiation intensity, 90°C air temperature, 100?mm distance between lamp and product, and 1.5?m?s^?1 air velocity. In microwave finish drying, the power density of 0.30?W?g^?1, 89.9°C air temperature, and 0.5?m?s^?1 air velocity were found to result in the best product. The hybridization of osmotic–steam blanching and the two drying methods overcame the problems of browning, extended falling-rate periods, improper power distribution, and quality deterioration. Also, the higher values of moisture diffusivities were observed during hybrid drying.     

Effect of different drying techniques on physicochemical,thermal, and functional properties of seera

Seera produced by different drying techniques was evaluated regarding its various physicochemical properties. The rheological properties of the batter showed a shear thinning behavior and Herschel–Bulkley model was best fitted with R²?=?0.9987. The results revealed that water absorption capacity increased as compared to the wheat flour and maximum absorption was found in freeze-dried seera (1.91?g?g^?1), followed by oven-dried (1.62?g?g^?1) and sun-dried (1.13?g?g^?1). Oil absorption capacity of seera decreased as compared to wheat flour, with minimum values obtained for freeze-dried (0.93?g?g^?1 of seera). Carbohydrate content increased significantly in seera sample to 81.76%, while fat, protein, and moisture content decreased significantly. L* values increased significantly, while as both a* and b* values decreased. Bulk density also showed an increasing trend with maximum value in freeze-dried seera. Transition temperatures changed significantly for the seera samples along with enthalpy of gelatinization. Fourier transform infrared pattern did not change with drying.     

Mixed modifier effect in lithium‐calcium borosilicate glasses

The mixed modifier effect (MME) in the lithium‐calcium borosilicate glasses, which have a composition of 0.4[(1?x)Li₂O–xCaO]–0.6[(1?y)B₂O₃–ySiO₂] with x in the range of 0~1 and y in the range of 0.33~0.83, is investigated. The MME manifests itself as a positive deviation from linearity in the activation energy of electrical conductivity (Ea^σ) and as a negative deviation from linearity in the fraction of four‐coordinated boron (N₄), glass transition temperature (T_g), dilatometric softening temperature (T_d), Vickers microhardness (H_v), dielectric constant (ε), and dielectric loss (tanδ). Moreover, the deviation, which exhibits a maximum at [CaO]/([CaO]+[Li₂O])=0.5, is enhanced with increasing [SiO₂]/[B₂O₃] ratio in the glass network. The observed MME in T_g, T_d, and H_v are attributed to the bond weakening in the network; however, the MME in ε, tanδ, and Ea^σ are caused by the obstruction of modifier transport in the glass network.     

Properties of Poly(vinylchloride) Blended with an Emulsion Copolymer of N-p-Tolylmaleimide,Methyl Methacrylate,and Acrylonitrile

Abstract

Copolymers of N-p-tolylmaleimide, methyl methacrylate, and acrylonitrile were synthesized by the semibatch emulsion polymerization method and used for blending with poly(vinylchloride) (PVC) to improve its heat resistance. The thermal properties of the blends with different terpolymer content were investigated by differential scanning calorimeter (DSC), thermogravimatric analysis (TGA), and Vicat softening point tester (T _Vicat). The results showed that the glass transition temperature (T _g ), Vicat softening point, and thermal decomposition temperature of the blends increased with increasing terpolymer content. The tensile strength increased with an increase in the copolymer content. The results of the rheological behavior showed that the apparent viscosity ? _α decreased with increasing shear rate and increased with the copolymer content.