434
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Radio frequency-assisted hot air drying of pacific white shrimp (Litopenaeus vannamei): drying kinetics, product quality and composition evaluation

, , , , , & show all
Article: 2303445 | Received 07 Nov 2023, Accepted 04 Jan 2024, Published online: 30 Jan 2024

References

  • Ashtiani, S. H. M., Aghkhani, M. H., Feizy, J., & Martynenko, A. (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), 2854–13. https://doi.org/10.1007/s11947-023-03096-z
  • Becerra, J. A. H., Flores, A. A. O., Valerio-Alfaro, G., Soto-Rodriguez, I., Rodríguez-Estrada, M. T., & García, H. S. (2014). Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage. Food Chemistry, 145, 832–839. https://doi.org/10.1016/j.foodchem.2013.08.098
  • Belitz, H. D., Grosch, W., & Schieberle, P. (2009). Food Chemistry[M] (4th ed.). Springer.
  • Bermudez-Aguirre, D., & Niemira, B. A. (2023). Modeling quality changes and salmonella typhimurium growth in storage for eggs pasteurized by radio frequency treatments. Food Control, 148, 109638. https://doi.org/10.1016/j.foodcont.2023.109638
  • Cao, F. F., Zhang, R. Y., Tang, J. M., Li, F., & Jiao, Y. (2021). Radio frequency combined hot air (RFD-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis. Innovative Food Science and Emerging Technologies, 74, 102791. https://doi.org/10.1016/j.ifset.2021.102791
  • Chandrapala, J., Zisu, B., Palmer, M., Kentish, S., & Ashokkumar, M. (2011). Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. Ultrasonics Sonochemistry, 18(5), 951–957. https://doi.org/10.1016/j.ultsonch.2010.12.016
  • Chen, L., Wei, X., Irmak, S., Chaves, B. D., & Subbiah, J. (2019). Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in cumin seeds by radio frequency heating. Food Control, 103, 59–69. https://doi.org/10.1016/j.foodcont.2019.04.004
  • Chen, Y. R., Hwan, C. A., Huang, L. H., Wu, C. H. V., & Hsiao, H. I. (2019). Kinetic analysis and dynamic prediction of growth of vibrio parahaemolyticus in raw white shrimp at refrigerated and abuse temperatures. Food Control, 100, 204–211. https://doi.org/10.1016/j.foodcont.2019.01.013
  • Dev, S., Geetha, P., Orsat, V., Gari´epy, Y., & Raghavan, G. (2011). Effects of microwave assisted hot air drying and conventional hot air drying on the drying kinetics, color, rehydration, and volatiles of moringa oleifera. Drying Technology, 29(12), 1452–1458. https://doi.org/10.1080/07373937.2011.587926
  • Dinani, S. T., Hamdami, N., Shahedi, M., Havet, M., & Queveau, D. (2015). Influence of the electrohydrodynamic process on the properties of dried button mushroom slices: A differential scanning calorimetry (DSC) study. Food and Bioproducts Processing, 95, 83–95. https://doi.org/10.1016/j.fbp.2015.04.001
  • Doymaz, I. (2017). Drying kinetics, rehydration and colour characteristics of convective hot-air drying of carrot slices. Heat and Mass Transfer, 53(1), 25–35. https://doi.org/10.1007/s00231-016-1791-8
  • Elik, A. (2021). Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality. Innovative Food Science and Emerging Technologies, 73, 102800. https://doi.org/10.1016/j.ifset.2021.102800
  • Farrell, H. M. J., Wickham, E. D., Unruh, J. J., Qi, P. X., & Hoagland, P. D. (2001). Secondary structural studies of bovine caseins: Temperature dependence of β-casein structure as analyzed by circular dichroism and FTIR spectroscopy and correlation with micellization. Food Hydrocolloids, 15(4–6), 341–354. https://doi.org/10.1016/S0268-005X(01)00080-7
  • Federal Communications Commission (FCC). (2020). Rules and regulations. https://www.federalregister.gov/documents/2020/06/26/2020-04203/wrc-15-order
  • Gao, B. H., Hu, X. B., Li, R., Zhao, Y., Tu, Y. G., & Zhao, Y. (2021). Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS. LWT- Food Science and Technology, 152, 112396. https://doi.org/10.1016/j.lwt.2021.112396
  • Gong, C. T., Zhang, H. J., Yue, J., Miao, Y. B., & Jiao, S. S. (2019). Investigation of hot air-assisted radio frequency heating as a simultaneous dry-blanching and pre-drying method for carrot cubes. Innovative Food Science & Emerging Technologies, 56, 102181. https://doi.org/10.1016/j.ifset.2019.102181
  • Hernández Becerra, J. A., Ochoa Flores, A. A., Valerio-Alfaro, G., Soto-Rodriguez, I., Rodríguez-Estrada, M. T., & García, H. S. (2014). Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage. Food Chemistry, 145, 832–839. https://doi.org/10.1016/j.foodchem.2013.08.098
  • Hou, L. X. (2017). Disinfestation and pasteurization of postharvest chestnuts using radio frequency heating. Northwest A&F University.
  • Ibanoglu, E., & Ercelebi, E. A. (2007). Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums. Food Chemistry, 101(2), 626–633. https://doi.org/10.1016/j.foodchem.2006.01.056
  • Jiang, H. T., Yang, H. Y., Zhang, W. H., Yan, B. W., Zhang, N. N., Huang, J. L., Zhao, J. X., Zhan, H., Chen, W., & Fan, D. M. (2023). Computational study on radio frequency thawing of irregularly shaped aquatic product: Using hairtail fish as an example. Journal of Food Engineering, 354, 111564. https://doi.org/10.1016/j.jfoodeng.2023.111564
  • Jiang, Y. M., Li, L., He, F., Yan, W. X., Tang, Y. L., Yang, R. J., & Zhao, W. (2021). Highly effective inactivation of anti-nutritional factors (lipoxygenase, urease and trypsin inhibitor) in soybean by radio frequency treatment. International Journal of Food Science and Technology, 56(1), 93–102. https://doi.org/10.1111/ijfs.14605
  • Jiao, Y., Tang, J. M., Wang, Y. F., Koral, J., & Tony, L. (2018). Radio-frequency applications for food processing and safety. Annual Review of Food Science & Technology, 9(1), 105–127. https://doi.org/10.1146/annurev-food-041715-033038
  • Kato, H., Rhue, M., & Nishimura, T. (1989). Role of free amino-acids and peptides in food taste. ACS Symposium Series, 388, 158–174. https://doi.org/10.1021/bk-1989-0388.ch013
  • Kazemi, S., Ngadi, M. O., & Gariépy, C. (2011). Protein denaturation in pork longissimus muscle of different quality groups. Food and Bioprocess Technology, 4(1), 102–106. https://doi.org/10.1007/s11947-009-0201-3
  • Lan, W., Hu, X., Sun, X., Zhang, X., & Xie, J. (2020). Effect of the number of freeze-thaw cycles number on the quality of pacific white shrimp (Litopenaeus vannamei): An emphasis on moisture migration and microstructure by LF-NMR and SEM. Aquaculture and Fisheries, 5(4), 193–200. https://doi.org/10.1016/j.aaf.2019.05.007
  • Lara, G., Takahashi, C., Nagaya, M., & Uemura, K. (2021). Improving the shelf life stability of vacuum-packed fresh-cut peaches (Prunus persica L.) by radio frequency heating in water. International Journal of Food Science & Technology, 57(6), 3251–3262. https://doi.org/10.1111/ijfs.15193
  • Li, X., Wang, Y., Sun, Y. Q., Ji, L., Liu, T. H., Li, H. Y., & Jiang, X. D. (2023). Nutritional evaluation, flavor characteristics and microbial community of shrimp paste made from different materials and variance analysis. Food Chemistry Advances, 2, 100268. https://doi.org/10.1016/j.focha.2023.100268
  • Lin, Y. W., Li, A. Q., Tian, X. Y., Xie, Y. K., Li, J. R., & Li, X. P. (2023). Effect of medium and short-wave infrared drying temperature on drying characteristics, astaxanthin content and microstructure of penaeus vannamei. Journal of Chinese Institute of Food Science and Technology. ( published on 29th , August).
  • Lin, Y. W., Liu, J. C., Li, A. Q., Gao, Y., Li, J. R., & Li, X. P. (2022, December 8). Effects of different drying methods on physicochemical properties and microstructure of Penaeus vannamei. Food Science, 5, 1–13. https://doi.org/10.1016/j.crfs.2021.11.012.
  • Ling, B., Ouyang, S. H., & Wang, S. J. (2019). Effect of radio frequency treatment on functional, structural and thermal behaviors of protein isolates in rice bran. Food Chemistry, 289, 537–544. https://doi.org/10.1016/j.foodchem.2019.03.072
  • Liu, Y. D., Cao, T., Li, C. Y., & Glime, J. M. (2003). The changes of membrane permeability of mosses under high temperature stress. The Bryologist, 106(1), 53–60. https://doi.org/10.1639/0007-2745(2003)106[0053:TCOMPO]2.0.CO;2
  • Liu, Y. F., Zhang, Y. L., Wei, X. Y., Wu, D. T., Dai, J. W., Liu, S. X., & Qin, W. (2021). Effect of radio frequency-assisted hot-air drying on drying kinetics and quality of Sichuan pepper (Zanthoxylum bungeanum maxim). LWT- Food Science and Technology, 147, 111572. https://doi.org/10.1016/j.lwt.2021.111572
  • Mahmood, N., Liu, Y. H., Munir, Z. S., Zhang, Y., & Niazi, B. M. K. (2022). Effects of hot air assisted radio frequency drying on heating uniformity, drying characteristics and quality of paddy. LWT- Food Science and Technology, 158, 113131. https://doi.org/10.1016/j.lwt.2022.113131
  • Mao, Y. X., Wang, S. J., Zhan, Y., & Niazi, B. M. K. (2022). Simultaneous hot-air assisted radio frequency drying and disinfestation for in-shell walnuts using a two-stage strategy. LWT- Food Science and Technology, 151, 112134. https://doi.org/10.1016/j.lwt.2021.112134
  • Niamnuy, C., Devahastin, S., Soponronnarit, S., & Raghavan, G. S. V. (2008). Kinetics of astaxanthin degradation and color changes of dried shrimp during storage. Journal of Food Eengineering, 87(4), 591–600. https://doi.org/10.1016/j.jfoodeng.2008.01.013
  • Nie, Y. H., Chen, J. H., Xu, J. M., Zhan, Y. Y., Yang, M. Y., Yang, L. L., Wang, X. C., & Zhou, J. (2022). Vacuum freeze-drying of tilapia skin affects the properties of skin and extracted gelatins. Food Chemistry, 374, 131784. https://doi.org/10.1016/j.foodchem.2021.131784
  • Özbek, H. N. (2021). Radio frequency-assisted hot air drying of carrots for the production of carrot powder: Kinetics and product quality. LWT- Food Science and Technology, 152, 112332. https://doi.org/10.1016/j.lwt.2021.112332
  • Qi, B. K., Zhao, C. B., Li, Y., Xu, L., Ding, J., Wang, H., & Jiang, L. Z. (2018). Effect of heat treatment on solubility and secondary structure of soybean 11S glycinin. Food Science, 39(22), 39–44.
  • Rao, M. A., Rizvi, S. S., Datta, A. K., & Ahmed, J. (2014). Engineering properties of foods. CRC Press.
  • Ren, C., Xiong, W. F., Peng, D. F., He, Y., Zhou, P. Y., Li, J., & Li, B. (2018). Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity. Food Research International, 112, 284–290. https://doi.org/10.1016/j.foodres.2018.06.034
  • Shewale, S. R., Rajoriya, D., Bhavya, M., & Hebbar, H. U. (2021). Application of radio frequency heating and low humidity air for sequential drying of apple slices: Process intensification and quality improvement. LWT-Food Science and Technology, 135, 109904. https://doi.org/10.1016/j.lwt.2020.109904
  • Shi, F. F., Yin, X., Zhang, H. F., Zhang, M., Zhang, Z. H., Zhang, J. Z., Zhou, J. H., & Sun, L. P. (2022). Determination and analysis of free amino acid composition of Xinjiang black bee honey in Nilka. Science and Technology of Food Industry, 43(11), 276–283. https://doi.org/10.13386/j.issn1002-0306.2021080274
  • Sosa-Morales, M. E., Andaluz-Mejía, L. M., Cardona-Herrera, R., Castañeda-Rodríguez, L. R., Ochoa-Montes, D. A., Santiesteban-López, N. A., & Rojas-Laguna, R. (2022). Quality evaluation of yellow corn (Zea mays cv. Everta) subjected to 27.12-MHz radio frequency treatments for popcorn production. International Journal of Food Science and Technology, 57(6), 3263–3267. https://doi.org/10.1111/ijfs.15614
  • Soto-Reyes, N., Elena Sosa-Morales, M., Rojas-Laguna, R., & López-Mal, A. (2022). Advances in radio frequency pasteurisation equipment for liquid foods: A review. International Journal of Food Science & Technology, 57(6), 3207–3222. https://doi.org/10.1111/ijfs.15662
  • Sun, W., Cao, Y., Liu, L., & Tang, P. (2019). Preliminary study on radio frequency control of 5 kinds of stored grain pests. Journal of the Chinese Cereals and Oils Association, 34(5), 95–100.
  • Thorarinsdottir, K. A., Arason, S., Geirsdottir, M., Bogason, S. G., & Kristbergsson, K. (2002). Changes in myofibrillar proteins during processing of salted cod (Gadus morhua) as determined by electrophoresis and differential scanning calorimetry. Food Chemistry, 77(3), 377–385. https://doi.org/10.1016/S0308-8146(01)00349-1
  • Wang, H. R., Suo, R., Wang, Y. Y., Sun, J. F., Liu, Y. Q., Wang, W. X., & Wang, J. (2023). Effects of electron beam irradiation on protein oxidation and textural properties of shrimp (Litopenaeus vannamei) during refrigerated storage. Food Chemistry: X, 20, 101009. https://doi.org/10.1016/j.fochx.2023.101009
  • Wei, S., Xie, W. J., Zheng, Z. H., Ren, L. Y., & Yang, D. Y. (2023). Numerical study on drying uniformity of bulk corn kernels during radio frequency-assisted hot air drying. Biosystems Engineering, 227, 117–129. https://doi.org/10.1016/j.biosystemseng.2023.01.020
  • Wu, J. H. (2022). Study on formula and processing technology of specially umami concentrated chicken soup. Jiangnan University.
  • Xiao, K., Tang, Y. L., Lu, L. X., Qiu, X. L., & Wang, J. (2022). Effects of pore dispersed structure on the material’s temperature distribution and deinsectization in radio frequency treatment. Journal of Chinese Institute of Food Science and Technology, 22(1), 108–115.
  • Xie, Y. C., Zhang, Y., Xie, Y. K., Li, X. Y., Liu, Y. H., & Gao, Z. J. (2020). Radio frequency treatment accelerates drying rates and improves vigor of corn seeds. Food Chemistry, 319, 126597. https://doi.org/10.1016/j.foodchem.2020.126597
  • Xuan, X. T., Cui, Y., Lin, X. D., Yu, J. F., Liao, X. J., Ling, J. G., & Shang, H. T. (2018). Impact of high hydrostatic pressure on the shelling efficacy, physicochemical properties, and microstructure of fresh razor clam (Sinonovacula constricta). Journal of Food Science, 83(2), 284–293. https://doi.org/10.1111/1750-3841.14032
  • Xue, X., Barthakur, N. N., & Alli, I. (1999). Electrohydrodynamicallydried whey protein: An electrophoretic and differential calorimetric analysis. Drying Technology, 17(3), 467–478. https://doi.org/10.1080/07373939908917546
  • Yang, S. (2015). Study on variation law in the storage and processing of astaxanthin compounds in Litopenaeus vannamei. Ocean University of China.
  • Yang, Y., Liu, X., Xue, Y., Xue, C., & Zhao, Y. (2020). The process of heat-induced gelation in Litopenaeus vannamei. Food Hydrocolloids, 98, 105260. https://doi.org/10.1016/j.foodhyd.2019.105260
  • Zhang, B., Cao, H. J., Lin, H. M., Deng, S. G., & Wu, H. (2019). Insights into ice-growth inhibition by trehalose and alginate oligosaccharides in peeled pacific white shrimp (Litopenaeus vannamei) during frozen storage. Food Chemistry, 278, 482–490. https://doi.org/10.1016/j.foodchem.2018.11.087
  • Zhang, M., Chen, H. Z., Mujumdar, A. S., Zhong, Q. F., & Sun, J. C. (2015). Recent developments in high-quality drying with energy-saving characteristic for fresh foods. Drying Technology, 33(13), 1590–1600. https://doi.org/10.1080/07373937.2015.1012267
  • Zhang, Y. J., Li, S., Jin, S., Li, F., Tang, J. M., & Jiao, Y. (2021a). Radio frequency tempering multiple layers of frozen tilapia fillets: The temperature distribution, energy consumption, and quality. Innovative Food Science & Emerging Technologies, 68, 102603. https://doi.org/10.1016/j.ifset.2021.102603
  • Zhang, Y. J., Li, F., Yao, Y., He, J. L., Tang, J. M., & Jiao, Y. (2021b). Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality. Innovative Food Science & Emerging Technologies, 74, 102860. https://doi.org/10.1016/j.ifset.2021.102860
  • Zhou, X., Li, R., Lyng, J. G., & Wang, S. J. (2018a). Dielectric properties of kiwifruit associated with a combined radio frequency vacuum and osmotic drying. Journal of Food Engineering, 239, 72–82. https://doi.org/10.1016/j.jfoodeng.2018.07.006
  • Zhou, X., Xu, R. Z., Zhang, B. H., Pei, S. P., Liu, Q. Q., Ramaswamy, H. S., & Wang, S. J. (2018b). Radio frequency-vacuum drying of kiwifruits: Kinetics, uniformity, and product quality. Food and Bioprocess Technology, 11(11), 2094–2109. https://doi.org/10.1007/s11947-018-2169-3