FOOD CHEMISTRY
·
2024
·
IF 8.5
Mengmeng Zhang,Caiyun Wu,Hexin Zhang,Nana Yang,Chengxin Wang,Xiaolan Jike,Ting Zhang,Hongjie Lei
The objective of this study was to evaluate the impacts of different drying technologies including microwave drying (MD), vacuum microwave drying (VMD), sun drying (SD), vacuum drying (VD), hot air drying (HAD), and vacuum freeze drying (VFD) on the physical characteristics, nutritional properties and antioxidant capacities of kiwifruit pomace in order to realize by-product utilization and improve energy efficiency. Results showed that both MD and VMD significantly reduced drying time by >94.6%, compared to traditional thermal drying which took 14–48 h. MD exhibited the highest content of soluble dietary fiber (9.5%) and the lowest energy consumption. Furthermore, VMD resulted in the highest content of vitamin C (198.78 mg/100 g) and reducing sugar (73.78%), and the antioxidant capacities ranked only second to VFD. Given the financial advantages and product quality , VMD was suggested to be advantageous technology in actual industrial production.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 7
·1960
·
IF 4.412
Xingzhong Guo,Zixiao Li,Wei Lei,Ronghua Ding,Yun Zhang,Hui Yang
Microwave heating technology is known as an alternative to traditional gas and electric heating sources. In this work, mesoporous methylsilsesquioxane (MSQ) aerogels were prepared via a sol–gel process accompanied by microwave heating technology, and microwave heating was used in the gelation of sol and the drying of wet gels, respectively. The effects of hexadecyltrimethylammonium chloride (CTAC) as a surfactant and template, hydrochloric acid (HCl) as a catalyst, ethanol as a solvent, sodium hydroxide (NaOH) as a gelation agent, and microwave power on the pore structure of as-prepared MSQ aerogels were investigated in detail. Microwave heating at low power results in the acceleration of sol–gel transition and achieves the gelation within a few minutes. Appropriate amounts of chemical reagents and microwave heating at high power allow the preparation of mesoporous MSQ aerogels with a BET-specific surface area of 681.6 m2·g−1and a mesopore size of 19 nm, and the resultant MSQ aerogel still has a BET specific surface area as high as 134 m2·g−1after heat treatment at 600 °C for 2 h, showing high thermal stability. The MSQ aerogels/fibre composite possesses a low thermal conductivity of 0.039 W/(m·k)−1, displaying good thermal insulation. Microwave heating technology is a promising heating method for the preparation of other aerogels.Keywords:MSQ aerogels;microwave drying;sol–gel
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CERAMICS INTERNATIONAL
·
2024
·
IF 5.1
Linfeng Miao,Shaopeng Pang,Xuetao Wang,Mengjie Liu,Yu Huang,Jing Zhu,Zhongli Ji
Different drying methods were used to prepare catalytic membranes for the simultaneous removal of dust and NO to explore their effect on the distribution of active components, with the structural properties, filtration performance, catalytic performance, and working mechanism of the preferred prepared catalytic membrane systematically investigated. The results indicated that microwave drying, in contrast to traditional electric drying with blasting, effectively inhibited the migration of the precursor solution to achieve uniform loading of active components, thus endowing the catalytic membrane with excellent catalytic activity. Meanwhile, the pore structure of the fibrous ceramic substrate was not almost affected by the loaded catalyst and still exhibited high porosity. These characteristics contributed to the development of a catalytic membrane with good filtration and catalytic performance, as well as superior adaptable NO concentration and filtration velocity properties. Therefore, fibrous ceramic-based catalytic membranes prepared using microwave assistance offer considerable application prospects for integrated purification of high-temperature flue gases. Furthermore, the removal of dust and NO was determined to follow the Eley–Rideal reaction mechanism and surface filtration mechanism of the residual dust cake, respectively.
研究领域:
环境科学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Haolan Dong,Taotao Dai,Lu Liang,Lizhen Deng,Chengmei Liu,Qian Li,Ruihong Liang,Jun Chen
Vacuum microwave drying (VMD) technique was applied for drying fresh navel orange peel (NOP) under different vacuum degrees including 0, 25, 45, 65, and 85 kPa. Compared with the traditional hot-air drying (HAD), the drying time of VMD was remarkably reduced by 90.7–94.7%. In addition, the drying time had a negative correlation to the vacuum degree, the drying time at 85 kPa was only 5.3% of HAD. The extraction yield of VMD pectin was significantly higher than that of HAD. Comparing to HAD, the extracted pectin by VMD exhibited an increase in the degree of methoxylation, but a decline in the average molecular weight and apparent viscosity. Moreover, the VMD can promote pectin adsorption capacities to the Pb 2+ with the adsorption mechanism of the pseudo-second-order kinetic model. These findings indicated that VMD is a powerful, efficient, time-saving technology for drying fresh NOP and assisting extraction of pectin from NOP.
研究领域:
食品科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
SEPARATION AND PURIFICATION TECHNOLOGY
·
2021
·
IF 7.312
Linfeng Miao,Xiaolin Wu,Zhongli Ji,Zhen Zhao,Cheng Chang,Zhen Liu,Feng Chen
Different drying conditions and three types of porous fibrous ceramics with different contents and dispersions of the silica-based binder were used to prepare catalytic filter elements (CFEs) for the simultaneous removal of NO x and dust, and their effects on the catalytic performances were also investigated. The results indicated that the content and dispersion of the silica-based binder had a significant effect on the catalytic activity of the CFE. The removal of useless binder in the pores and the inhibition of binder agglomeration could improve the NO conversion. Compared with traditional electric heating blast drying, microwave drying effectively inhibited the migration of titanium sol so that the catalyst in the prepared CFE had good uniformity and dispersion. Meanwhile, microwave drying changed the morphology, crystal grain, and pore structure of the catalyst support (TiO 2 ), ultimately increasing the specific surface area. Furthermore, this study also determined that the optimal average output power for microwave drying was 385 W. With a filtration velocity of 1 m/min, NO and NH 3 inlet concentrations of 600 ppm, and an O 2 content of 5 vol%, the prepared CFE achieved more than 98% NO conversion in the temperature range of 250 to 350 °C, and its highest conversion of 100% was achieved at 275–325 °C.
研究领域:
材料科学
·
环境工程
✓ 已验证
DOI
高影响因子
Polymers
·
2019
·Vol. 11
·期 2
·375
·
IF 3.164
Xingzhong Guo,Jiaqi Shan,Wei Lei,Ronghua Ding,Yun Zhang,Hui Yang
Methylsilsesquioxane (MSQ) aerogels with uniform mesopores were facilely prepared via a sol–gel process followed by microwave drying with methyltrimethoxysilane (MTMS) as a precursor, hydrochloric acid (HCl) as a catalyst, water and methanol as solvents, hexadecyltrimethylammonium chloride (CTAC) as a surfactant and template, and propylene oxide (PO) as a gelation agent. The microstructure, chemical composition, and pore structures of the resultant MSQ aerogels were investigated in detail to achieve controllable preparation of MSQ aerogels, and the thermal stability of MSQ aerogels was also analyzed. The gelation agent, catalyst, solvent, and microwave power have important roles related to the pore structures of MSQ aerogels. Meanwhile, the microwave drying method was found to not only have a remarkable effect on improving production efficiency, but also to be conducive to avoiding the collapse of pore structure (especially micropores) during drying. The resulting MSQ aerogel microwave-dried at 500 W possessed a specific surface area up to 821 m2/g and a mesopore size of 20 nm, and displayed good thermal stability.Keywords:MSQ aerogel;mesoporous structure;sol–gel;microwave drying
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2017
·
IF 2.329
Guanghe Zhao,Ruifen Zhang,Lei Liu,Yuanyuan Deng,Zhencheng Wei,Yan Zhang,Yongxuan Ma,Mingwei Zhang
Extended shelf life and convenient industrial application have led to increasingly wide use of drying technology in fruits and vegetables processing. However, drying process usually has a negative effect on the active ingredients in fruits and vegetables. In this study, the effects of three thermal drying methods (hot air drying (HD), microwave drying (MD) and combined microwave-hot-air-drying (CD)) on phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa berries were estimated. The total phenolics, flavonoids and anthocyanins contents of CD-berries were significantly higher than those of HD- and MD-ones. CD-berries had higher contents of individual phenolics and showed stronger antioxidant activity than HD- and MD-ones. Conversely, the bioaccessibility of phenolics in HD-berries was remarkably higher than that of MD- and CD-ones, although the latter 2 provided more bioaccessible phenolics than the former after in vitro gastrointestinal digestion. Thus, combined microwave-hot-air-drying (CD) is a more suitable drying technique for Rhodomyrtus tomentosa berries to maintain their phenolics and antioxidant activity.
研究领域:
食品科学
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植物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food and Bioprocess Technology
·
2025
·
IF 5.8
Liu Zhenbin,Luo Jia,Zhang Jiayi,Liu Wenchao,Li Hongbo,Hu Liangbin,Wang Dong,Hengchao E,Sun Zhenying,Xia Yu,Weng Rui,Mo Haizhen
Multi-phase microwave drying (MMD) uses microwaves as a heat source while adjusting chamber pressure to dry materials, enabling solid-liquid-gas phase transitions of water. This method significantly shortens drying time and reduces energy consumption. This study explores MMD’s feasibility as an efficient and high-quality drying technique for shiitake mushrooms, comparing it with hot air drying (HAD), heat pump drying (HPD), freeze drying (FD), and microwave vacuum drying (MVD). The results show MMD dries mushrooms in 105 minutes, achieving speeds 5, 7, and 13 times faster than HAD, HPD, and FD, respectively. MMD also significantly reduces shrinkage (14.0%) and improves rehydration (519.4%), surpassing HAD, HPD, and MVD by 66.79%, 60.99%, and 269.53%. Additionally, MMD better preserves volatile compounds and the mushrooms’ original flavor, reducing losses due to overheating. Nutritionally, MMD retains higher levels of amino acids (34.92 mg/g) and nucleotides (160.31 mg/100 g), boosting umami flavor (786.96 g MSG/100 g). This method combines microwave drying’s efficiency with freeze drying’s quality benefits.
研究领域:
食品科学
·
农产品加工
·
干燥技术
·
食品质量
·
食品营养
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF POROUS MATERIALS
·
2019
·Vol. 26
·期 5
·1369-1375
·
IF 1.947
Guo Tan,Chen Rong,Wu Shimin,Zhang Lijing,Yun Shan,Zhang Jiadong,Li Yanxing,Li Huaju,Huang Aibing
In this work, melamine sponge (MS) reinforced methyltrimethoxysilane (MTMS)-based silica aerogels were fabricated via a sol–gel method followed by fast microwave drying. The aerogel composites with large size (20 × 20 × 2 cm) can be dried within 30 min. The MS/MTMS-based silica aerogel composites exhibit macro-pore structure, low density (95–178 kg m −3 ), excellent integrity and bending flexibility, together with high mechanical strength (Young’s modulus up to 4.787 MPa). Moreover, the superhydrophobicity with a contact angle as high as 164° and a low thermal conductivity of 0.033 W m −1 K −1 are demonstrated. Our work offers an effective method to fabricate high-quality aerogel composites as promising candidates for energy-saving applications.
研究领域:
材料科学
·
纳米科技
·
高分子复合材料
·
能源节约材料
·
功能材料工程
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Shiya Ren,Enping Zheng,Tingxue Zhao,Shunqiang Hu,Hailong Yang
Coprinus comatus contains a variety of bioactive and umami compounds and is regarded as “the rising star of fungi”. To maximally maintain its quality, the physicochemical and antioxidant properties of C. comatus were investigated and compared, after undergoing hot air drying (HAD), infrared drying (IRD), microwave drying (MD) and freeze drying (FD). Results showed that different drying methods have their respective advantages. FD sample showed the lowest color difference and highest rehydration ratio, as well as provided the highest retention of gallic acid (223.76 μg/g) and protocatechuic acid (336.67 μg/g), thereby demonstrating highest free radicals (DPPH· and ABTS·) scavenging activity. MD significantly retained polysaccharide (113.36 mg/g), coumaric acid (13.36 μg/g) and p-hydroxybenzoic acid (35.09 μg/g), and exhibited higher ferric reducing antioxidant power. IRD and HAD led to higher contents of monosodium glutamate-like free amino acids and flavor 5′-nucleotide. In addition, IRD sample had the highest equivalent umami concentration value (1145.73 g MSG/100 g). Comprehensively, FD was better to preserve the antioxidants, while IRD would be a potential method to produce dried C. comatus with high umami concentration.
研究领域:
食品科学
·
营养学
·
生物化学
·
农业工程
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF CEREAL SCIENCE
·
2024
·
IF 3.9
Peilin Zhang,Bin Li,Zhigang Hu,Qinyu Zhang,Yansong Zhu,Wenrui Hao
This study explores the influence of various ultrasound treatment parameters and microwave drying parameters on the quality and drying characteristics of rice. The rice was treated in an ultrasound water bath (200W) for 30 min, 40 min, and 50 min, followed by microwave drying (210W) for 10 min. The influence of ultrasound treatment time on the moisture content variation of rice was found to be significant through correlation analysis. The time required for the 50-min ultrasound treatment to reach the safe moisture level (15 %) was approximately 20 % shorter than the time required for the 30-min ultrasound treatment. Due to the combined ultrasound-microwave treatment, changes occur in the constituents of rice (Starch gelatinization, Maillard reaction , etc.), and the variations in rice quality can be reflected by the changes in CIE Lab color parameters. The differences in characteristic peaks of Fourier Transform Infrared Spectroscopy (FTIR) can reflect the variations in flavor and aroma of rice, as well as the significant disruption of the ordered structure of starch molecules. Additionally, response surface experiments based on Box-Behnken design were conducted to obtain the optimal conditions for ultrasound-microwave combined treatment (240W, 46min, 3min). Moreover, ultrasound-microwave combined treatment leads to a significant reduction in rice hardness and an increase in elasticity.
研究领域:
食品科学
·
农业工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhaogai Wang,Lili Zhao,Pengfei Jiang,Guanying Shi,Le Zhang,Wenkui Zhu,Zhimin Xu
Sulfur-containing compounds are responsible for the aroma of Toona sinensis shoot (TS). In this study, vacuum-freeze-drying (VFD), microwave-drying (MD), and hot-air-drying at 100 and 40 °C (HAD100 and HAD40, respectively), were applied to dehydrate perishable TS for preservation. VFD-TS retained most aroma of fresh/raw TS after rehydration. The content of sulfur-containing compounds reached to 118.00 µg/g with leading by methyl thiirane, ( E,E )/( E,Z )/( Z,Z )-bis-(1-propenyl) disulfides, and ( Z )/( E )-2-mercapto-3,4-dimethyl-2,3-dihydrothiophenes accounting for 86.33 %. They were undetected in the rehydrated MD-TS and HAD100-TS, as the indigenous enzymes in TS were deactivated under their dehydration conditions. Interestingly, the sulfur-containing compounds was restored by 77.47 % after the TS was treated by gamma-glutamyl transferase (GGT). Thus, the release of sulfur-containing compounds from TS could depend on GGT reaction. It was different from alliaceous vegetables relying on alliinase reaction. The results revealed the aroma formation in TS and provided an approach to enhance the aroma of TS dried by different methods.
研究领域:
食品科学
·
农学
·
化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）