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Drying Technology
An International Journal
Volume 38, 2020 - Issue 12
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Articles

Effect of different drying methods on the quality of restructured rose flower (Rosa rugosa) chips

Liqing QiuState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
,
Min ZhangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; ;Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, China; Correspondence[email protected]
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,
Ronghua JuAgricultural and Forestry Products Deep Processing Technology and Equipment Engineering Center of Jiangsu Province, Nanjing Forestry University, Nanjing, China; View further author information
,
Yuchuan WangState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
,
Bimal ChitrakarState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China; View further author information
&
Bin WangShandong Huamei Biology Science & Technology Co, Pingyin, ChinaView further author information
Pages 1632-1643 | Received 06 Nov 2018, Accepted 05 Aug 2019, Published online: 12 Aug 2019

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Jiajia Fang, Chongxin Liu, Chung-Lim Law, Arun S. Mujumdar, Hong-Wei Xiao & Chunjiang Zhang. (2023) Superheated steam processing: An emerging technology to improve food quality and safety. Critical Reviews in Food Science and Nutrition 63:27, pages 8720-8736.
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Wenchao Liu, Min Zhang, Arun S. Mujumdar & Jingjing Chen. (2023) Role of dehydration technologies in processing for advanced ready-to-eat foods: A comprehensive review. Critical Reviews in Food Science and Nutrition 63:22, pages 5506-5520.
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Min Feng, Bimal Chitrakar, Cunshan Zhou, Baoguo Xu, Benxi Wei, Bo Wang, Haile Ma, Lu Chang, Arun S. Mujumdar, Xu Duan & Guangyue Ren. (2023) Comparative evaluation of chemical substances and sensory properties of postharvest rose (Rosa rugosa cv. Plena) and tea infusion prepared by five drying techniques. Drying Technology 41:4, pages 523-535.
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Bimal Chitrakar, Min Zhang, Xiaohu Zhang & Bhesh Bhandari. (2023) Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents. Drying Technology 41:1, pages 34-45.
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Ping Qu, Min Zhang, Arun S. Mujumdar & Dongxing Yu. (2022) Efficient drying of laser-treated raspberry in a pulse-spouted microwave freeze dryer. Drying Technology 40:12, pages 2433-2444.
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Kai Chen, Min Zhang, Bhesh Bhandari, Jincai Sun & Jingjing Chen. (2022) Novel freeze drying based technologies for production and development of healthy snacks and meal replacement products with special nutrition and function: A review. Drying Technology 40:8, pages 1582-1597.
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Neda Maftoonazad, Mahmud Reza Dehghani & Hosahalli S. Ramaswamy. (2022) Hybrid microwave-hot air tunnel drying of onion slices: Drying kinetics, energy efficiency, product rehydration, color, and flavor characteristics. Drying Technology 40:5, pages 966-986.
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Kejing Xu, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Yaping Liu. (2021) Effect of different drying methods on the characteristics of chicken powder added with basil during storage. Drying Technology 39:9, pages 1251-1260.
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Chunyan Feng, Min Zhang, Zhenbin Liu, Arun Mujumdar, Yuchuan Wang & Lu Chang. (2021) Effect of drying method on post-processing stability and quality of 3D printed rose-yam paste. Drying Technology 39:9, pages 1196-1204.
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Kay Khaing Hnin, Min Zhang & Bin Wang. (2021) Development of nutritional properties in cookies with the incorporation of different levels of rose flower powder by microwave-vacuum drying. Drying Technology 39:9, pages 1136-1148.
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Hui Shi, Min Zhang, Arun S. Mujumdar, Jichen Xu & Weiqin Wang. (2021) Influence of drying methods on the drying kinetics, bioactive compounds and flavor of solid-state fermented okara. Drying Technology 39:5, pages 644-654.
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Hsiuying Wang. (2023) Beneficial medicinal effects and material applications of rose. Heliyon, pages e23530.
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Zehra Durak, T. Koray Palazoğlu, Welat Miran & Mahir Cin. (2023) Effect of Microwave Freeze-Drying at Different Heating Rates on the Quality and Nutrient Content of Strawberries. Food and Bioprocess Technology.
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Almire Dolkun, Zulihumaer Aimaiti, Turghun Muhammad, Gaowei Guo & Aikebaier Reheman. (2023) FIA Online Spectrophotometric Determination of Total Flavonoids in Plants and Its Application for Batch Adsorption Kinetics. Industrial & Engineering Chemistry Research 62:36, pages 14224-14233.
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Baoguo Xu, Chao Zhang, Zhenbin Liu, Hanshan Xu, Benxi Wei, Bo Wang, Qin Sun, Cunshan Zhou & Haile Ma. (2023) Starches modification with rose polyphenols under multi-frequency power ultrasonic fields: Effect on physicochemical properties and digestion behavior. Ultrasonics Sonochemistry 98, pages 106515.
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Sonia Demasi, Matteo Caser & Valentina Scariot. (2023) Hot and cold drying of edible flowers affect metabolite patterns of extracts and decoctions. Folia Horticulturae 35:1, pages 193-207.
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Tiantian Tang, Min Zhang, Chung Lim Law & Yaping Liu. (2023) Effects of ultrasound combined technology on quality and volatile compound properties of chili sauce. Food Bioscience 53, pages 102771.
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Ved Prakash Giri, Pallavi Shukla, Ashutosh Tripathi, Priya Verma, Navinit Kumar, Shipra Pandey, Christian O. Dimkpa & Aradhana Mishra. (2023) A Review of Sustainable Use of Biogenic Nanoscale Agro-Materials to Enhance Stress Tolerance and Nutritional Value of Plants. Plants 12:4, pages 815.
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Athrinandan S. Hegde, Smriti Gupta, Shivani Sharma, Vidyashankar Srivatsan & Poonam Kumari. (2022) Edible rose flowers: A doorway to gastronomic and nutraceutical research. Food Research International 162, pages 111977.
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Jiaqi Hu, Xiyun Sun, Hongwei Xiao, Feifei Yang, Chunju Liu, Haiou Wang, Honglin Zhang & Wei Zhang. (2022) Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin. Plants 11:21, pages 2809.
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Baoguo Xu, Min Feng, Bimal Chitrakar, Benxi Wei, Bo Wang, Cunshan Zhou, Haile Ma, Bin Wang, Lu Chang, Guangyue Ren & Xu Duan. (2022) Selection of drying techniques for Pingyin rose on the basis of physicochemical properties and volatile compounds retention. Food Chemistry 385, pages 132539.
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Kong Demei, Min Zhang, Pattarapon Phuhongsung & Arun S. Mujumdar. (2022) 3D food printing: Controlling characteristics and improving technological effect during food processing. Food Research International 156, pages 111120.
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Pratik S. Gaikwad, Akash Pare & C. K. Sunil. (2021) Effect of process parameters of microwave-assisted hot air drying on characteristics of fried black gram papad. Journal of Food Science and Technology 59:2, pages 625-635.
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Hanna Kowalska, Agata Marzec, Ewa Domian, Jolanta Kowalska, Agnieszka Ciurzyńska & Sabina Galus. (2021) Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review. Comprehensive Reviews in Food Science and Food Safety 20:6, pages 5641-5674.
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Mohammad Kaveh, Yousef Abbaspour‐Gilandeh, Hamideh Fatemi & Guangnan Chen. (2021) Impact of different drying methods on the drying time, energy, and quality of green peas. Journal of Food Processing and Preservation 45:6.
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Yousef Abbaspour-Gilandeh, Mohammad Kaveh, Hamideh Fatemi & Muhammad Aziz. (2021) Combined Hot Air, Microwave, and Infrared Drying of Hawthorn Fruit: Effects of Ultrasonic Pretreatment on Drying Time, Energy, Qualitative, and Bioactive Compounds’ Properties. Foods 10:5, pages 1006.
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Yoon Hlaine Barani, Min Zhang & Bing Wang. (2020) Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower. Journal of Food Measurement and Characterization 15:2, pages 995-1004.
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Liqing Qiu, Min Zhang, Bhesh Bhandari & Bin Wang. (2020) Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower ( Rosa rugosa flower) . Journal of the Science of Food and Agriculture 100:13, pages 4791-4800.
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Kay Khaing Hnin, Min Zhang, Sakamon Devahastin & Bin Wang. (2020) Combined Infrared Freeze Drying and Infrared Drying of Rose-Flavored Yogurt Melts—Effect on Product Quality. Food and Bioprocess Technology 13:8, pages 1356-1367.
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Edwin Villagran & Carlos Bojacá. (2020) Experimental evaluation of the thermal and hygrometric behavior of a Colombian greenhouse used for the production of roses (Rosa spp.). Ornamental Horticulture 26:2, pages 205-219.
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