507
Views
39
CrossRef citations to date
0
Altmetric
Articles

Pulsed vacuum drying of wolfberry: Effects of infrared radiation heating and electronic panel contact heating methods on drying kinetics, color profile, and volatile compounds

, , , , , , , , & show all
Pages 1312-1326 | Received 04 Dec 2016, Accepted 18 Feb 2017, Published online: 21 Aug 2017

References

  • Xu, C.; Liu, S.; Xu, R.; Chen, J.; Qiao, H.; Jin, H.; Lin, C.; Guo, K.; Cheng, H. Investigation of production status in major wolfberry producing areas of China and some suggestions. Zhongguo Zhong Yao Za Zhi 2014, 39, 1979–1984.
  • Zhou, Z.Q.; Xiao, J.; Fan, H.X.; Yu, Y.; He, R.R.; Feng, X.L.; Kurihara, H.; So, K.F.; Yao, X.S.; Gao, H. Polyphenols from wolfberry and their bioactivities. Food Chemistry 2017, 214, 644–654.
  • Li, H.Y.; Ruan, Y.W.; Kau, P.W.F.; Chiu, K.; Chang, R.C.C.; Chan, H.H.; So, K.F. Effect of Lycium barbarum (Wolfberry) on alleviating axonal degeneration after partial optic nerve transection. Cell Transplantation 2015, 24, 403–417.
  • Wu, Z.; Li, W.; Zhao, L.; Shi, J.; Liu, Q. Drying characteristics and product quality of Lycium barbarum under stages-varying temperatures drying process. Transactions of the Chinese Society of Agricultural Engineering 2015, 31, 287–293.
  • Wu, H.; Han, Q.; Yang, B. Experiment on combining hot air and microwave vacuum to dry Lycium. Transactions of the Chinese Society for Agricultural Machinery 2010, 41, 178–181.
  • Zhang, Z.; Liu, Z.; Liu, C.; Li, D.; Jiang, N.; Liu, C. Effects of ultrasound pretreatment on drying kinetics and quality parameters of button mushroom slices. Drying Technology 2016, 34(15), 1791–1800.
  • Xiao, H.W.; Law, C.L.; Sun, D.W.; Gao, Z.J. Color change kinetics of American ginseng (Panax quinquefolium) slices during air impingement drying. Drying Technology 2014, 32(4), 418–427.
  • Sanya, E.A. Analysis of starch based hydrothermal treatment of waterlogged wood: Application to the restoration-preservation of archaeological wood. Ph.D. thesis, University of La Rochelle, France, November 1999; under the direction of Karim Allaf (https://www.theses.fr/2001LAROS060).
  • Mounir, S.; Allaf, T.; Sulaiman, I.; Allaf, K. Instant controlled pressure drop (DIC) texturing of heat-sensitive spray-dried powders: Phenomenological modeling and optimization. Drying Technology 2015, 33, 1524–1533.
  • Chua, K.; Chou, S. On the experimental study of a pressure regulatory system for bioproducts dehydration. Journal of Food Engineering 2004, 62, 151–158.
  • Changrue, V.; Raghavan, G.S.V.; Gariépy, Y.; Orsat, V. Microwave vacuum dryer setup and preliminary drying studies on strawberries carrots. Drying Technology 2016. doi:10.1080/08327823.2006.11688555.
  • Wang, Y.; Zhang, M.; Mujumdar, A.S.; Chen, H. Drying and quality characteristics of shredded squid in an infrared-assisted convective dryer. Drying Technology 2014, 32(15), 1828–1839.
  • Albitar, N.; Mounir, S.; Besombes, C.; Allaf, K. Improving the drying of onion using the instant controlled pressure drop technology. Drying Technology 2011, 29, 993–1001.
  • Mounir, S.; Allaf, T.; Mujumdar, A.S.; Allaf, K. Swell drying: coupling instant controlled pressure drop (DIC) to standard convection drying processes to intensify transfer phenomena and improve quality—An overview. Drying Technology 2012, 30, 1508–1531.
  • Mounir, S.; Besombes, C.; Al-Bitar, N.; Allaf, K. Study of instant controlled pressure drop (DIC) treatment in manufacturing snack and expanded granule powder of apple and onion. Drying Technology 2011, 29, 331–341.
  • Bai, J.W.; Wang, J.; Xiao, H.W.; Ju, H.Y.; Liu, Y.H.; Gao, Z.J. Weibull distribution for modeling drying of grapes and its application. Transactions of the Chinese Society of Agricultural Engineering 2013, 29, 278–285.
  • Zhang, W.P.; Gao, Z.J.; Xiao, H.W. Drying characteristics of poria cocos with different drying methods based on Weibull distribution. Transactions of the Chinese Society of Agricultural Engineering 2015, 31, 317–324.
  • Sogi, D.S.; Siddiq, M.; Dolan, K.D. Total phenolics, carotenoids and antioxidant properties of Tommy Atkin mango cubes as affected by drying techniques. LWT - Food Science and Technology 2015, 62, 564–568.
  • Wu, B.; Ma, H.; Qu, W.; Wang, B.; Zhang, X.; Wang, P.; Wang, J.; Atungulu, G.G.; Pan, Z. Catalytic infrared and hot air dehydration of carrot slices. Journal of Food Process Engineering 2014, 37, 111–121.
  • Rahman, S.A.; Mujumdar, A.S. Combined radiant and conductive vacuum drying in a vibrated bed. International Journal of Food Engineering 2010, 4, 99–107.
  • Zhang, W.P.; Xiao, H.W.; Gao, Z.J.; Zheng, Z.A.; Ju, H.Y.; Liang, S.; Zheng, X. Infrared drying properties and drying experiment of carbon fiber for agricultural production. Transactions of the Chinese Society of Agricultural Engineering 2015, 31, 285–293.
  • Lu, Y.; Zhang, M.; Sun, J.; Cheng, X.; Adhikari, B. Drying of Burdock root cubes using a microwave-assisted pulsed spouted bed dryer and quality evaluation of the dried cubes. Drying Technology 2014, 32(15), 1785–1790.
  • Fernandes, F.A.N.; Rodrigues, S.; García-Pérez, J.V.; Cárcel, J.A. Effects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoes. Drying Technology 2016, 34(8), 986–996.
  • Zielinska, M.; Markowski, M. Color characteristics of carrots: Effect of drying and rehydration. International Journal of Food Properties 2012, 15, 450–466.
  • Chaijan, M.; Panpipat, W.; Nisoa, M. Chemical deterioration and discoloration of semi-dried Tilapia processed by sun drying and microwave drying. Drying Technology 2016. doi:10.1080/07373937.2016.1199565.
  • Hawlader, M.; Perera, C.O.; Tian, M. Comparison of the retention of 6-gingerol in drying of ginger under modified atmosphere heat pump drying and other drying methods. Drying Technology 2006, 24, 51–56.
  • Sellami, I.H.; Wannes, W.A.; Bettaieb, I.; Berrima, S.; Chahed, T.; Marzouk, B.; Limam, F. Qualitative and quantitative changes in the essential oil of Laurus nobilis L. leaves as affected by different drying methods. Food Chemistry 2011, 126, 691–697.
  • Timoumi, S.; Mihoubi, D.; Zagrouba, F. Shrinkage, vitamin C degradation and aroma losses during infra-red drying of apple slices. LWT - Food Science and Technology 2007, 40, 1648–1654.
  • AOAC. Official Methods of Analysis, 16th ed., Association of Official Analytical Chemists: Washington, DC, USA, 1995.
  • Wang, D. Study on optimization of sectional pulsed vacuum drying process based on multi-parameter monitoring. Doctor thesis, China Agriculture University, Beijing, China, 2015.
  • Xiao, H.W.; Gao, Z.J.; Lin, H.; Yang, W.X. Air impingement drying characteristics and quality of carrot cubes. Journal of Food Process Engineering 2010, 33, 899–918.
  • Wang, D.; Dai, J.W.; Ju, H.Y.; Xie, L.; Xiao, H.W. Liu, Y.H.; Gao, Z.J. Drying kinetics of American ginseng slices in thin-layer air impingement dryer. International Journal of Food Engineering 2015, 11(5), 701–711.
  • Xiao, H.W.; Bai, J.W.; Xie, L.; Sun, D.W.; Gao, Z.J. Thin-layer air impingement drying enhances drying rate of American ginseng (Panax quinquefolium L.) slices with quality attributes considered. Food and Bioproducts Processing 2015, 94, 581–591.
  • Ju, H.Y.; Law, C.L.; Fang, X.M.; Xiao, H.W.; Liu, Y.H.; Gao, Z.J. Drying kinetics and evolution of sample’s core temperature and moisture distribution of yam slices (Dioscorea alata L.) during convective hot air drying. Drying Technology 2016, 34(11), 1297–1306.
  • Wang, J.; Yang, X.H.; Mujumdar, A.S.; Wang, D.; Zhao, J.H.; Fang, X.M.; Zhang, Q.; Xie, L.; Gao, Z.J.; Xiao, H.W. Effects of four blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.). LWT - Food Science and Technology 2017, 77, 337–347.
  • Dai, J.W.; Rao, J.Q.; Wang, D.; Xie, L.; Xiao, H.W.; Liu, Y.H.; Gao, Z.J. Process-based drying temperature and humidity integration control enhances drying kinetics of apricot halves. Drying Technology 2015, 33, 365–376.
  • Ju, H.Y.; Zhang, Q.; Mujumdar, A.S.; Fang, X.M.; Xiao, H.W.; Gao, Z.J. Hot air drying kinetics of yam slices under step change in relative humidity. International Journal of Food Engineering 2016, 12(8), 783–792.
  • Xiao, H.W.; Yao, X.D.; Lin, H.; Yang, W.X.; Meng, J.S.; Gao, Z.J. Effect of superheated steam blanching (SSB) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering 2012, 35, 370–390.
  • Xiao, H.W.; Pang, C.L.; Wang, L.H.; Bai, J.W.; Yang, W.X.; Gao, Z.J. Drying kinetics and quality of monukka seedless grapes dried in an air-impingement jet dryer. Biosystems Engineering 2010, 105(2), 233–240.
  • Wang, J.; Fang, X.M.; Mujumdar, A.S.; Qian, J.Y.; Zhang, Q.; Yang, X.H.; Liu, Y.H.; Gao, Z.J.; Xiao, H.W. Effect of high-humidity hot air impingement blanching (HHAIB) pretreatment on drying characteristic and quality attributes of red pepper (Capsicum annuum L.). Food Chemistry 2017, 220, 145–152.
  • Gao, Z.J.; Lin, H.; Xiao, H.W. Air-impingement de-shelling of chestnuts (C. mollisima): Process parameter optimization. International Journal of Food Engineering 2008, 4(2), Article 15 (1–15).
  • Bai, J.W.; Sun, D.W.; Xiao, H.W.; Mujumdar, A.S.; Gao, Z.J. Novel high-humidity hot air impingement blanching (HHAIB) pretreatment enhances drying kinetics and color attributes of seedless grapes. Innovative Food Science and Emerging Technologies 2013, 20, 230–237.
  • Wang, H.; Zhang, M.; Adhikari, B. Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation. Food and Bioproducts Processing 2015, 94, 507–517.
  • Mongpraneet, S.; Abe, T.; Tsurusaki, T. Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. Journal of Food Engineering 2002, 55, 147–156.
  • Madamba, P.S.; Driscoll, R.H.; Buckle, K.A. The thin-layer drying characteristics of garlic slices. Journal of Food Engineering 1996, 29, 75–97.
  • Zogzas, N.; Maroulis, Z.; Marinos-Kouris, D. Moisture diffusivity data compilation in foodstuffs. Drying Technology 1996, 14, 2225–2253.
  • Vijayan, S.; Arjunan, T.; Kumar, A. Mathematical modeling and performance analysis of thin layer drying of bitter gourd in sensible storage based indirect solar dryer. Innovative Food Science & Emerging Technologies 2016, 36, 59–67.
  • Ban, Z.; Wei, W.; Yang, X.; Feng, J.; Guan, J.; Li, L. Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum). International Journal of Food Science & Technology 2015, 50, 1019–1025.
  • Yang, L.; Li, X.; Chen, H.P.; Yan, K.W.; Liu, Y.P.; Chen, L. Determination of 5-hydroxymethyl-furfural in lycii fructus expressing different degree of color-changing. Journal of Chengdu University of Traditional Chinese Medicine 2014, 37, 7–9.
  • Ahmed, J.; Shivhare, U.; Sandhu, K. Thermal degradation kinetics of carotenoids and visual color of papaya puree. Journal of Food Science 2002, 67, 2692–2695.
  • Gonçalves, E.; Pinheiro, J.; Abreu, M.; Brandão, T.; Silva, C.L. Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. Journal of Food Engineering 2007, 81, 693–701.
  • Qu, Y.; Zhang, T.; Liu, D. Comparison of volatile flavor components in wolfberry with different drying methods and principal component analysis. Science and Technology of Food Industry 2015, 36, 296–300.
  • Wang, D.; Cai, J.; Zhu, B.Q.; Wu, G.F.; Duan, C.Q.; Chen, G.; Shi, Y. Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC–MS. Food Chemistry 2015, 177, 346–353.
  • Cho, I.H.; Lee, S.; Jun, H.R.; Roh, H.J.; Kim, Y.S. Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids. Food Science and Biotechnology 2010, 19, 431–438.
  • Frauendorfer, F.; Schieberle, P. Changes in key aroma compounds of Criollo cocoa beans during roasting. Journal of Agricultural and Food Chemistry 2008, 56, 10244–10251.
  • Ruiz, M.J.; Zea, L.; Moyano, L.; Medina, M. Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine. European Food Research and Technology 2010, 230, 429–435.
  • Frauendorfer, F.; Schieberle, P. Identification of the key aroma compounds in cocoa powder based on molecular sensory correlations. Journal of Agricultural and Food Chemistry 2006, 54, 5521–5529.
  • Franco, M.; Peinado, R.A.; Medina, M.; Moreno, J. Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximénez grape variety. Journal of Agricultural and Food Chemistry 2004, 52, 3905–3910.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.