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Drying Technology
An International Journal
Volume 38, 2020 - Issue 16
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Articles

Cold plasma pretreatment – A novel approach to improve the hot air drying characteristics, kinetic parameters, and nutritional attributes of shiitake mushroom

Mohammad Rezaul Islam ShishirDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China; ORCID Iconhttp://orcid.org/0000-0001-9428-9906View further author information
ORCID Icon,
Naymul KarimDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China; ORCID Iconhttp://orcid.org/0000-0002-6515-0611View further author information
ORCID Icon,
Tao BaoDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China; View further author information
,
Vemana GowdDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China; View further author information
,
Tian DingDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China; View further author information
,
Chongde SunLaboratory of Fruit Quality Biology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, Zhejiang University, Hangzhou, China; Correspondence[email protected] [email protected]
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&
Wei ChenDepartment of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China; ;Ningbo Research Institute, Zhejiang University, Ningbo, ChinaCorrespondence[email protected] [email protected]
ORCID Iconhttp://orcid.org/0000-0002-2373-2437View further author information
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Pages 2134-2150 | Received 24 Jul 2019, Accepted 19 Oct 2019, Published online: 04 Nov 2019

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Sara Zielinska, Izabela Staniszewska, Zi-Liang Liu, Danuta Zielinska, Zhongli Pan, Hong-Wei Xiao & Magdalena Zielinska. (2023) Effect of cold atmospheric pressure plasma pretreatment on the drying kinetics, physicochemical properties and selected bioactive compounds of okra pods subjected to hot air impingement drying. Drying Technology 41:15, pages 2405-2417.
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Nushrat Yeasmen & Valérie Orsat. (2023) Green extraction and characterization of leaves phenolic compounds: a comprehensive review. Critical Reviews in Food Science and Nutrition 63:21, pages 5155-5193.
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Asem Mahmoud Abdelshafy, Zisheng Luo, Tarun Belwal, Zhaojun Ban & Li Li. (2023) A Comprehensive Review on Preservation of Shiitake Mushroom (Lentinus Edodes): Techniques, Research Advances and Influence on Quality Traits. Food Reviews International 39:5, pages 2742-2775.
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Isaac Duah Boateng. (2022) Recent processing of fruits and vegetables using emerging thermal and non-thermal technologies. A critical review of their potentialities and limitations on bioactives, structure, and drying performance. Critical Reviews in Food Science and Nutrition 0:0, pages 1-35.
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Seyed-Hassan Miraei Ashtiani, Mahta Rafiee, Mina Mohebi Morad & Alex Martynenko. (2022) Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry. Drying Technology 40:8, pages 1639-1657.
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Seyed-Hassan Miraei Ashtiani, Mohammad Hossein Aghkhani, Javad Feizy & Alex Martynenko. (2023) Effect of Cold Plasma Pretreatment Coupled with Osmotic Dehydration on Drying Kinetics and Quality of Mushroom (Agaricus bisporus). Food and Bioprocess Technology 16:12, pages 2854-2876.
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L.A. Yanclo, G. Sigge, Z.A. Belay & O.J. Caleb. (2023) Effect of atmospheric cold plasma pre-treatment on drying kinetics of ‘Tropica’ mango ( Mangifera indica L.) . Acta Horticulturae:1382, pages 85-92.
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Mohsen Gavahian, Pratik Nayi, Klaudia Masztalerz, Antoni Szumny & Adam Figiel. (2023) Cold plasma as an emerging energy-saving pretreatment to enhance food drying: Recent advances, mechanisms involved, and considerations for industrial applications. Trends in Food Science & Technology, pages 104210.
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Tao Bao, Naymul Karim, Jianling Mo & Wei Chen. (2023) Ultrasound‐assisted ascorbic acid solution pretreated hot‐air drying improves drying characteristics and quality of jujube slices. Journal of the Science of Food and Agriculture 103:10, pages 4803-4812.
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Soubhagya Tripathy & Prem Prakash Srivastav. (2023) Effect of dielectric barrier discharge (DBD) cold plasma-activated water pre-treatment on the drying properties, kinetic parameters, and physicochemical and functional properties of Centella asiatica leaves. Chemosphere 332, pages 138901.
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Jaqueline de Araújo Bezerra, Carlos Victor Lamarão, Edgar Aparecido Sanches, Sueli Rodrigues, Fabiano A.N. Fernandes, Gustavo Luis P.A. Ramos, Erick Almeida Esmerino, Adriano G. Cruz & Pedro H. Campelo. (2023) Cold plasma as a pre-treatment for processing improvement in food: A review. Food Research International 167, pages 112663.
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Obafemi Ibitayo Obajemihi, Okon Johnson Esua, Jun-Hu Cheng & Da-Wen Sun. (2023) Effects of pretreatments using plasma functionalized water, osmodehydration and their combination on hot air drying efficiency and quality of tomato (Solanum lycopersicum L.) slices. Food Chemistry 406, pages 134995.
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Maria Tereza Lucena Pereira, Vera Solange de Oliveira Farias, Aluizio Freire da Silva Júnior, Amélia Ruth do Nascimento Lima, Vanessa Bondin Vieira, Raquel Alves de Medeiros, Wilton Pereira da Silva, Célia Maria Rufino Franco & Jair Stefanini Pereira de Ataíde. (2023) Analysis of drying of melon peels using numerical solution of the diffusion equation. Journal of Food Process Engineering 46:3.
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Isaac Duah Boateng. (2022) Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. Food Engineering Reviews 15:1, pages 113-155.
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Jiahua Gao, Li Chen, Xianming Zeng, Xiaomei Sun, Yun Bai, Xia Wang, Xinglian Xu & Minyi Han. (2023) Novel drying pretreatment technologies and their applications in the food industry. Food Materials Research 3:1, pages 0-0.
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Weerasak Seelarat, Sujarinee Sangwanna, Teerapap Panklai, Natthaphon Chaosuan, Atipong Bootchanont, Chakkaphan Wattanawikkam, Ahkasit Subcharoen, Nuttapon Subcharoen, Nattapong Chanchula, Dheerawan Boonyawan & Porramain Porjai. (2022) Enhanced Fruiting Body Production and Bioactive Phytochemicals from White Cordyceps militaris by Blending Cordyceps militaris and Using Cold Plasma Jet. Plasma Chemistry and Plasma Processing 43:1, pages 139-162.
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Yuan Meng, Cheng Song, Ramadan ElGamal & Chuanping Liu. (2022) Relationship between heat/mass transfer and color change during drying process. Journal of Food Measurement and Characterization 16:5, pages 4151-4160.
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Yuhang Du, Fangwei Yang, Hang Yu, Yunfei Xie & Weirong Yao. (2022) Improving food drying performance by cold plasma pretreatment: A systematic review. Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4402-4421.
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Dmitry Khudyakov, Maksim Sosnin, Ivan Shorstkii & Charles Odilichukwu R. Okpala. (2022) Cold filamentary microplasma pretreatment combined with infrared dryer: Effects on drying efficiency and quality attributes of apple slices. Journal of Food Engineering 329, pages 111049.
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Moslem Namjoo, Mehdi Moradi, Nesa Dibagar & Mehrdad Niakousari. (2022) Cold Plasma Pretreatment Prior to Ultrasound-assisted Air Drying of Cumin Seeds. Food and Bioprocess Technology 15:9, pages 2065-2083.
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Pabitra Chandra Das, Alec Roger Vista, Lope G. Tabil & Oon-Doo Baik. (2022) Postharvest Operations of Cannabis and Their Effect on Cannabinoid Content: A Review. Bioengineering 9:8, pages 364.
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Parisa Jafarian Asl, Vikky Rajulapati, Mohsen Gavahian, Ireneusz Kapusta, Predrag Putnik, Amin Mousavi Khaneghah & Krystian Marszałek. (2022) Non-thermal plasma technique for preservation of fresh foods: A review. Food Control 134, pages 108560.
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Gargi Dey, Annesha Ghosh & Rajendra K. Tangirala. (2022) “Technological convergence” of preventive nutrition with non thermal processing. Journal of Food Processing and Preservation.
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Tao Bao, Xin Hao, Mohammad Rezaul Islam Shishir, Naymul Karim & Wei Chen. (2021) Green alternative methods for pretreatment of whole jujube before the drying process. Journal of the Science of Food and Agriculture 102:3, pages 1030-1039.
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Sencer Buzrul. (2022) Reassessment of Thin-Layer Drying Models for Foods: A Critical Short Communication. Processes 10:1, pages 118.
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Naymul Karim, Mohammad Rezaul Islam Shishir, Tao Bao & Wei Chen. (2021) Effect of cold plasma pretreated hot‐air drying on the physicochemical characteristics, nutritional values and antioxidant activity of shiitake mushroom. Journal of the Science of Food and Agriculture 101:15, pages 6271-6280.
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Nushrat Yeasmen, Md. Hafizur Rahman Bhuiyan & Valérie Orsat. (2021) Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis. International Journal of Food Science & Technology 56:10, pages 4893-4906.
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Abhay Tiwari, Garima Singh, Vasudha Sharma, Rupesh Kumar Srivastava & Satyawati Sharma. (2021) Harnessing the potential of UVB irradiation for improving the nutraceutical properties of edible xylotrophic mushroom dried powder. LWT 150, pages 111913.
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Wanxiu Xu, Yongsheng Pei, Jinghong Tian, Xiaohuang Cao, Gang Li, Yonghua Jiang & Guanyu Zhu. (2021) Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices. Journal of Food Measurement and Characterization 15:5, pages 4465-4474.
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Shankar Subramaniam, Shunshan Jiao, Zhentao Zhang & Pu Jing. (2021) Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2560-2595.
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U. S. Annapure & T. K. Ranjitha Gracy. 2021. Physicochemical and Enzymatic Modification of Gums. Physicochemical and Enzymatic Modification of Gums 193 211 .
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