Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying
Keywords:
microwave freeze drying, pretreatment, pore network structure, Chinese yam, porosityAbstract
In order to explore the effects of different pretreatments on the pore structure of Chinese yam during Microwave Freeze Drying (MFD), the samples were treated by typical drying pretreatments including osmosis, blanching and ultrasound, and compared with the untreated samples. The results showed that the pretreatment had significant impacts on the porosity of MFD Chinese yam. Ultrasonic pretreatment could obtain the highest open porosity, and the internal pore network structure of the material showed a uniform sponge shape. The shape of pores obtained by blanching pretreatment was the most irregular. The pore network structure obtained by different pretreatments could result in various product texture and rehydration, which implied that pretreatment methods should be carefully selected according to actual requirements. All these pretreatments could improve the open porosity of MFD Chinese yam, which result in a better rehydration capability. Among them, ultrasonic treatment is worth further investigating. Keywords: microwave freeze drying, pretreatment, pore network structure, Chinese yam, porosity DOI: 10.25165/j.ijabe.20201304.5605 Citation: Wang H, Duan X, Zhao L J, Duan L L, Ren G Y. Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying. Int J Agric & Biol Eng, 2020; 13(4): 232–237.References
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[2] Zhou Y, Guo H, Zhou J. Study on main nutrients in iron Dioscorea opposita Thunb. Food and Nutrition in China, 2011; 17(3): 69–71. (in Chinese)
[3] Xiao H W, Yao X D, Lin H, Yang W X, Meng J S, Gao Z J. Effect of SSB (superheated steam blanching) time and drying temperature on hot air impingement drying kinetics and quality attributes of yam slices. Journal of Food Process Engineering, 2012; 35(3): 370–390.
[4] Ju H Y, Elmashad H M, Fang X M, Pan Z L, Xiao H W, Liu Y H, et al. Drying characteristics and modeling of yam slices under different relative humidity conditions. Drying Technology, 2016; 34(3): 296–306.
[5] Rajkumar G, Shanmugam S, Galvâo M D, Neta M T, Sandes R D, Mujumdar A S, et al. Comparative evaluation of physical properties and aroma profile of carrot slices subjected to hot air and freeze drying. Drying Technology, 2017; 35(6): 699–708.
[6] Ju H Y, Law C L, Fang X M, Xiao H W, Liu Y H, Gao, Z J. Drying kinetics and evolution of the 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.
[7] Qian Z, Zhang G C, Mu G, Liu Y. Freeze and microwave vacuum combination drying technique for sea cucumber. International Journal of Agricultural and Biological Engineering, 2012; 5(3): 83–89.
[8] Oginni O C, Sobukola O P, Henshaw F O, Afolabi W A, Munoz L A. Effect of starch gelatinization and vacuum frying conditions on structure development and associated quality attributes of cassava-gluten based snack. Food Structure, 2015; 3: 12–20.
[9] Zhang Z D, Gao W Y, Li X, Jiang Q Q, Xia Y Z, Wang H Y, et al. Effect of different drying methods on the physicochemical and functional properties of Dioscorea opposita Thunb. starch. Starch - Stärke, 2013; 65(3-4):8. doi: 10.1007/s11130-019-00729-7.
[10] Duan X, Yang X T, Ren G Y, Pang Y Q, Liu L L, Liu Y H. Technical aspects in freeze-drying of foods. Drying Technology, 2016; 34(11): 1271–1285.
[11] Duan X, Liu W, Ren G.Y, Liu W C, Liu Y H. Comparative study on the effects and efficiencies of three sublimation drying methods for mushrooms. Inter J Agric & Biol Eng, 2015; 8(1): 91–97.
[12] Qian G L, Zhang Q, Cui Z W. Reducing energy consumption of carrot slices dehydration by combined vacuum microwave and freeze drying. Trans of the CSAE, 2011; 27(6): 387–392. (in Chinese)
[13] Cui Z W, Li C Y, Song C F, Song Y. Combined microwave-vacuum and freeze drying of carrot and apple chips. Drying Technology, 2008; 26(12): 1517–1523.
[14] Ong S P, Law C L. Microstructure and optical properties of salak fruit under different drying and pretreatment conditions. Drying Technology, 2011; 29(16): 1954–1962.
[15] Satterfield C N, Sherwood T K. The role of diffusion in catalysis. Addison-Wesley Pub. Co., 1963; 118p.
[16] Huizenga D G, Smith D M. Knudesen diffusion in random assemblages of uniform spheres. AIChE Journal, 1986; 32(1): 1–6.
[17] Karathanos V T, Saravacos G D. Porosity and pore size distribution of starch materials. Journal of Food Engineering, 1993; 18(3): 259–280.
[18] Duan L L, Duan X, Ren G Y. Structural characteristics and texture during the microwave freeze drying process of Chinese yam chips. Drying Technology, In Press, doi: 10.1080/07373937.2019.1600142.
[19] Deng L Z, Mujumdar A S, Zhang Q, Yang X H, Wang J, Zheng Z A, et al. Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes–a comprehensive review. Critical Reviews in Food Science and Nutrition, 2019; 59(9): 1408–1432.
[20] Li X, Bi J F, Jin X, Li X, Zhao Y Y, Song Y. Effect of pectin osmosis or degradation on the water migration and texture properties of apple cube dried by instant controlled pressure drop drying (DIC). LWT, 2020; 109202.
[21] Fernandes F A N, Rodrigues S. Dehydration of sapota (Achras sapota L.) using ultrasound as pretreatment. Drying Technology, 2008; 26(10): 1232–1237.
[22] Li L L, Zhang M, Wang W Q. Ultrasound-assisted osmotic dehydration pretreatment before pulsed fluidized bed microwave freeze-drying (PFBMFD) of Chinese yam. Food Bioscience, 2020; 35: 100548. doi: 10.1016/j.fbio.2020.100548.
[23] Li L L, Zhang M, Zhou L Q. A promising pulse-spouted microwave freeze drying method used for Chinese yam cubes dehydration: Quality, energy consumption, and uniformity. Drying Technology, 2019; 1–14.
[24] Duan X, Zhang M, Li X L, Mujumdar A S. Ultrasonically enhanced osmotic pretreatment of sea cucumber prior to microwave freeze drying. Drying Technology, 2008; 26(4): 420–426.
[25] Duan L L, Duan X, Ren G Y. Evolution of pore structure during microwave freeze-drying of Chinese yam. Inter J Agric & Biol Eng, 2018; 11(6): 208–212.
[26] Musielak G, Mierzwa D, Kroehnke J. Food drying enhancement by ultrasound–A review. Trends in Food Science & Technology, 2016; 56: 126–141.
[27] Porciuncula B D A, Segura L A, Laurindo J B. Processes for controlling the structure and texture of dehydrated banana. Drying Technology, 2016; 34(2): 167–176.
[28] La Fuente C I A, Tadini C C. Unripe banana flour produced by air-drying assisted with ultrasound–description of the mechanisms involved to enhance the mass transfer in two approaches. International Journal of Food Engineering, 2017; 13(11): 13–19.
[29] Amami E, Khezami W, Mezrigui S, Badwaik L S, Bejar A K, Perez C T, Kechaou N. Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry. Ultrasonics Sonochemistry, 2017; 36: 286–300.
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Published
2020-08-07
How to Cite
Wang, H., Duan, X., Zhao, L., Duan, L., & Ren, G. (2020). Effects of different pretreatments on the pore structure of Chinese yam during microwave freeze drying. International Journal of Agricultural and Biological Engineering, 13(4), 232–237. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/5605
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Agro-product and Food Processing Systems
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