A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: quality, energy consumption, and uniformity

References

• Adepoju, O. T.; Boyejo, O.; Adeniji, P. O. Effects of Processing Methods on Nutrient and Antinutrient Composition of Yellow Yam (Dioscorea cayenensis) Products. Food Chem. 2018, 238, 160–165. DOI:10.1016/j.foodchem.2016.10.071.
   PubMed Web of Science ®Google Scholar
• Fang, Z. X.; Wu, D.; Dong, Y.; Ye, X. Q.; Liu, D. H.; Chen, J. C. Phenolic Compounds in Chinese Purple Yam and Changes during Vacuum Frying. Food Chem. 2011, 128, 943–948. DOI:10.1016/j.foodchem.2011.03.123.
   Web of Science ®Google Scholar
• Chen, X.; Lu, J.; Li, X.; Wang, Y.; Miao, J.; Mao, X.; Zhao, C.; Gao, W. Effect of Blanching and Drying Temperatures on Starch-Related Physicochemical Properties, Bioactive Components and Antioxidant Activities of Yam Flours. LWT - Food Sci. Technol. 2017, 82, 303–310. DOI:10.1016/j.lwt.2017.04.058.
   Web of Science ®Google Scholar
• Chen, Y. F.; Zhu, Q.; Wu, S. Preparation of Oligosaccharides from Chinese Yam and Their Antioxidant Activity. Food Chem. 2015, 173, 1107–1110. DOI:10.1016/j.foodchem.2014.10.153.
   PubMed Web of Science ®Google Scholar
• Suriya, M.; Baranwal, G.; Bashir, M.; Reddy, C. K.; Haripriya, S. Influence of Blanching and Drying Methods on Molecular Structure and Functional Properties of Elephant Foot Yam (Amorphophallus paeoniifolius) Flour. LWT - Food Sci. Technol. 2016, 68, 235–243. DOI:10.1016/j.lwt.2015.11.060.
   Web of Science ®Google Scholar
• Duan, Z.; Zhang, M.; Hu, Q.; Sun, J. Characteristics of Microwave Drying of Bighead Carp. Drying Technol. 2005, 23, 637–643. DOI:10.1081/DRT-200054156.
   Web of Science ®Google Scholar
• Song, X.-J.; Zhang, M.; Mujumdar, A. S. Effect of Vacuum-Microwave Predrying on Quality of Vacuum-Fried Potato Chips. Drying Technol. 2007, 25, 2021–2026. DOI:10.1080/07373930701728703.
   Web of Science ®Google Scholar
• Song, X.-J.; Zhang, M.; Mujumdar, A. S.; Fan, L. Drying Characteristics and Kinetics of Vacuum Microwave–Dried Potato Slices. Drying Technol. 2009, 27, 969–974. DOI:10.1080/07373930902902099.
   Web of Science ®Google Scholar
• Wang, Y.; Zhang, M.; Mujumdar, A. S.; Mothibe, K. J.; Azam, S. M. R. Study of Drying Uniformity in Pulsed Spouted Microwave–Vacuum Drying of Stem Lettuce Slices with Regard to Product Quality. Drying Technol. 2013, 31, 91–101. DOI:10.1080/07373937.2012.721431.
   Web of Science ®Google Scholar
• Duan, X.; Zhang, M.; Mujumdar, A. S.; Wang, R. Trends in microwave-assisted freeze drying of foods. Drying Technol. 2010, 28, 444–453.
   Google Scholar
• Fan, K.; Zhang, M.; Mujumdar, A. S. Recent Developments in High Efficient Freeze-Drying of Fruits and Vegetables Assisted by Microwave: A Review. Crit. Rev. Food Sci. Nutr. 2019, 59, 1357–1366. DOI:10.1080/10408398.10402018.11441124.
   PubMed Web of Science ®Google Scholar
• Wang, R.; Zhang, M.; Mujumdar, A. S. Effect of Food Ingredient on Microwave Freeze Drying of Instant Vegetable Soup. LWT – Food Sci. Technol. 2010, 43, 1144–1150. DOI:10.1016/j.lwt.2010.03.007.
   Web of Science ®Google Scholar
• Duan, X.; Zhang, M.; Li, X.; Mujumdar, A. S. Ultrasonically Enhanced Osmotic Pretreatment of Sea Cucumber Prior to Microwave Freeze Drying. Drying Technol. 2008, 26, 420–426. DOI:10.1080/07373930801929201.
   Web of Science ®Google Scholar
• Duan, X.; Zhang, M.; Mujumdar, A. S. Study on a Combination Drying Technique of Sea Cucumber. Drying Technol. 2007, 25, 2011–2019.
   Web of Science ®Google Scholar
• Wang, R.; Zhang, M.; Mujumdar, A. S.; Jiang, H. Effect of Salt and Sucrose Content on Dielectric Properties and Microwave Freeze Drying Behavior of Re-structured Potato Slices. J. Food Eng. 2011, 106, 290–297. DOI:10.1016/j.jfoodeng.2011.05.015.
   Web of Science ®Google Scholar
• Wang, R.; Zhang, M.; Mujumdar, A. S. Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips. Drying Technol. 2010, 28, 798–806. DOI:10.1080/07373937.2010.482700.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S. Physico-Chemical Changes during Different Stages of MFD/FD Banana Chips. J. Food Eng. 2010, 101, 140–145. DOI:10.1016/j.jfoodeng.2010.06.002.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S.; Lim, R. X. Analysis of Temperature Distribution and SEM Images of Microwave Freeze Drying Banana Chips. Food Bioprocess Technol. 2013, 6, 1144–1152. DOI:10.1007/s11947-012-0801-1.
   Web of Science ®Google Scholar
• Wang, Y. C.; Zhang, M.; Mujumdar, A. S.; Mothibe, K. J. Microwave-Assisted Pulse-Spouted Bed Freeze-Drying of Stem Lettuce Slices-Effect on Product Quality. Food Bioprocess Technol. 2013, 6, 3530–3543. DOI:10.1007/s11947-012-1017-0.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S.; Lim, R. X. Comparison of Drying Characteristic and Uniformity of Banana Cubes Dried by Pulse-Spouted Microwave Vacuum Drying, Freeze Drying and Microwave Freeze Drying. J. Sci. Food Agric. 2014, 94, 1827–1834.
   PubMed Web of Science ®Google Scholar
• Xiao, H. W.; Pan, Z. L.; Deng, L. Z.; El-Mashad, H. M.; Yang, X. H.; Mujumdar, A. S.; Gao, Z. J.; Zhang, Q. Recent Developments and Trends in Thermal Blanching – A Comprehensive Review. Inf. Process. Agric. 2017, 4, 101–127. DOI:10.1016/j.inpa.2017.02.001.
   Google Scholar
• Birch, G. G.; Blakebrough, N.; Parker, K. J. Enzymes and Food Processing. Springer: Dordrecht, 1981.
   Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S.; Lim, R. X. Drying Uniformity Analysis of Pulse-Spouted Microwave Freeze Drying Banana Cubes. Drying Technol. 2016, 34, 539–546. DOI:10.1080/07373937.2015.1061000.
   Web of Science ®Google Scholar
• Wang, R.; Zhang, M.; Mujumdar, A. S. Effects of Vacuum and Microwave Freeze Drying on Microstructure and Quality of Potato Slices. J. Food Eng. 2010, 101, 131–139. DOI:10.1016/j.jfoodeng.2010.05.021.
   Web of Science ®Google Scholar
• Thuwapanichayanan, R.; Prachayawarakorn, S.; Soponronnarit, S. Drying Characteristics and Quality of Banana Foam Mat. J. Food Eng. 2008, 86, 573–583. DOI:10.1016/j.jfoodeng.2007.11.008.
   Web of Science ®Google Scholar
• Gao, X.; Ohlander, M.; Jeppsson, N.; Björk, L.; Trajkovski, V. Changes in Antioxidant Effects and Their Relationship to Phytonutrients in Fruits of Sea Buckthorn (Hippophae rhamnoides L.) during Maturation. J. Agric. Food Chem. 2000, 48, 1485–1490. DOI:10.1021/jf991072g.
   PubMed Web of Science ®Google Scholar
• Chen, F.; Warning, A. D.; Datta, A. K.; Chen, X. Thawing in a Microwave Cavity: Comprehensive Understanding of Inverter and Cycled Heating. J. Food Eng. 2016, 180, 87–100. DOI:10.1016/j.jfoodeng.2016.02.007.
   Web of Science ®Google Scholar
• Wang, R.; Zhang, M.; Mujumdar, A. S.; Sun, J. C. Microwave Freeze-Drying Characteristics and Sensory Quality of Instant Vegetable Soup. Drying Technol. 2009, 27, 962–968. DOI:10.1080/07373930902902040.
   Web of Science ®Google Scholar
• Cao, X. H.; Zhang, M.; Mujumdar, A. S.; Zhong, Q. F.; Wang, Z. S. Effect of Microwave Freeze Drying on Quality and Energy Supply in Drying of Barley Grass. J. Sci. Food Agric. 2018, 98, 1599–1605.
   PubMed Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S.; Lim, R. X. Comparison of the Effect of Microwave Freeze Drying and Microwave Vacuum Drying upon the Process and Quality Characteristics of Potato/Banana Re-structured Chips. Int. J. Food Sci. Technol. 2011, 46, 570–576. DOI:10.1111/j.1365-2621.2010.02523.x.
   Web of Science ®Google Scholar
• Jiang, H.; Zhang, M.; Mujumdar, A. S. Microwave Freeze-Drying Characteristics of Banana Crisps. Drying Technol. 2010, 28, 1377–1384. DOI:10.1080/07373937.2010.482702.
   Web of Science ®Google Scholar
• Mazumder, P.; Roopa, B. S.; Bhattacharya, S. Textural Attributes of a Model Snack Food at Different Moisture Contents. J. Food Eng. 2007, 79, 511–516. DOI:10.1016/j.jfoodeng.2006.02.011.
   Web of Science ®Google Scholar
• Ren, G. Y.; Zeng, F. L.; Duan, X.; Liu, L. L.; Duan, B.; Wang, M. M.; Liu, Y. H.; Zhu, W. X. The Effect of Glass Transition Temperature on the Procedure of Microwave–Freeze Drying of Mushrooms (Agaricus bisporus). Drying Technol. 2015, 33, 169–175. DOI:10.1080/07373937.2014.942912.
   Web of Science ®Google Scholar
• Beaudry, C.; Raghavan, G. S. V.; Ratti, C.; Rennie, T. J. Effect of Four Drying Methods on the Quality of Osmotically Dehydrated Cranberries. Drying Technol. 2004, 22, 521–539. DOI:10.1081/DRT-120029999.
   Web of Science ®Google Scholar
• Huang, L. L.; Zhang, M.; Mujumdar, A. S.; Lim, R. X. Comparison of Four Drying Methods for Re-structured Mixed Potato with Apple Chips. J. Food Eng. 2011, 103, 279–284. DOI:10.1016/j.jfoodeng.2010.10.025.
   Web of Science ®Google Scholar
• Zielinska, M.; Zielinska, D.; Markowski, M. The Effect of Microwave-Vacuum Pretreatment on the Drying Kinetics, Color and the Content of Bioactive Compounds in Osmo-Microwave-Vacuum Dried Cranberries (Vaccinium macrocarpon). Food Bioprocess Technol. 2018, 11, 585–602. DOI:10.1007/s11947-017-2034-9.
   Web of Science ®Google Scholar
• Moldovan, B.; Luminiţa, D. Influence of temperature and preserving agents on the stability of cornelian cherries anthocyanins. Molecules 2014, 19, 8177–8188.
   Google Scholar
• Huang, J. P.; Zhang, M. Effect of Three Drying Methods on the Drying Characteristics and Quality of Okra. Drying Technol. 2016, 34, 900–911. DOI:10.1080/07373937.2015.1086367.
   Web of Science ®Google Scholar
• Liu, W. C.; Duan, X.; Ren, G. Y.; Liu, L. L.; Liu, Y. H. Optimization of Microwave Freeze Drying Strategy of Mushrooms (Agaricus bisporus) Based on Porosity Change Behavior. Drying Technol. 2017, 35, 1327–1336. DOI:10.1080/07373937.2017.1319851.
   Web of Science ®Google Scholar
• Lin, T. M.; Durance, T. D.; Scaman, C. H. Characterization of Vacuum Microwave, Air and Freeze Dried Carrot Slices. Food Res. Int. 1998, 31, 111–117. DOI:10.1016/S0963-9969(98)00070-2.
   Web of Science ®Google Scholar
• Gonçalves, E. M.; Pinheiro, J.; Abreu, M.; Brandão, T. R. S.; Silva, C. L. M. Carrot (Daucus carota L.) Peroxidase Inactivation, Phenolic Content and Physical Changes Kinetics Due to Blanching. J. Food Eng. 2010, 97, 574–581. DOI:10.1016/j.jfoodeng.2009.12.005.
   Web of Science ®Google Scholar
• Heras-Ramírez, M. E.; Quintero-Ramos, A.; Camacho-Dávila, A. A.; Barnard, J.; Talamás-Abbud, R.; Torres-Muñoz, J. V.; Salas-Muñoz, E. Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace. Food Bioprocess Technol. 2012, 5, 2201–2210. DOI:10.1007/s11947-011-0583-x.
   Web of Science ®Google Scholar
• Duan, X.; Liu, W. C.; Ren, G. Y.; Liu, L. L.; Liu, Y. H. Behavior of Button Mushrooms during Microwave Freeze Drying. Drying Technol. 2016, 34, 1373–1379.
   Web of Science ®Google Scholar