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Novel Drying Technologies for Agricultural Products and Foods
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Novel Drying Technologies for Agricultural Products and Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (10 December 2022) | Viewed by 20454

Special Issue Editors

Prof. Dr. Dong Li

E-Mail Website
Guest Editor
College of Engineering, China Agricultural University, Beijing, China
Interests: drying technologies for agricultural products and foods
Dr. Shunshan Jiao

E-Mail Website
Guest Editor
Department of Food Science and Engineering, Shanghai Jiao Tong University, Shanghai, China
Interests: thermal processing; radio frequency; microwave; drying; pasteurization/sterilization; grains; disinfestation; fruits and vegetables

Special Issue Information

Dear Colleagues,

Drying is a commonly used strategy to preserve agricultural products and foods, especially for perishable produce, such as fruits and vegetables. Hot air drying is a widely applied drying method, however, due to its long drying time, low energy efficiency and serious quality deterioration, the development of new drying techniques is imperative.

Recently, novel drying technologies have been extensively explored, including microwave (MW) drying, radio frequency (RF) drying, infrared drying, and hybrid drying, among others. This Special Issue aims to focus on recent developments and applications of novel drying methods, including both thermal and non-thermal drying methods, and also pre-treatment methods, such as ultrasound pre-treatment and RF dry-blanching.

Prof. Dr. Dong Li
Dr. Shunshan Jiao
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • drying/dehydration
  • pre-treatment
  • blanching
  • microwave
  • radiofrequency
  • infrared
  • heat pump
  • solar energy
  • hybrid drying

Published Papers (7 papers)

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Research

16 pages, 5602 KiB  
Article
Prediction of Apple Slices Drying Kinetic during Infrared-Assisted-Hot Air Drying by Deep Neural Networks
by Xiao Huang, Yongbin Li, Xiang Zhou, Jun Wang, Qian Zhang, Xuhai Yang, Lichun Zhu and Zhihua Geng
Foods 2022, 11(21), 3486; https://doi.org/10.3390/foods11213486 - 2 Nov 2022
Cited by 9 | Viewed by 2088
Abstract
The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total [...] Read more.
The effects of temperature, air velocity, and infrared radiation distances on the drying characteristics and quality of apple slices were investigated using infrared-assisted-hot air drying (IRAHAD). Drying temperature and air velocity had remarkable effects on the drying kinetics, color, total phenol content, total flavonoid content, and vitamin C content (VCC) of apple slices. Infrared radiation distance demonstrated similar results, other than for VCC and color. The shortest drying time was obtained at 70 °C, air velocity of 3 m/s and infrared radiation distance of 10 cm. A deep neural network (DNN) was developed, based on 4526 groups of apple slice drying data, and was applied to predict changes in moisture ratio (MR) and dry basis moisture content (DBMC) of apple slices during drying. DNN predicted that the coefficient of determination (R2) was 0.9975 and 1.0000, and the mean absolute error (MAE) was 0.001100 and 0.000127, for MR and DBMC, respectively. Furthermore, DNN obtained the highest R2 and lowest MAE values when compared with multilayer perceptron (MLP) and support vector regression (SVR). Therefore, DNN can provide new ideas for the rapid detection of apple moisture and guide apple processing in order to improve quality and intelligent control in the drying process. Full article
(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)
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16 pages, 3332 KiB  
Article
Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of Acanthopanax sessiliflorus by Increasing the Drying Rate and Inactivating Enzymes
by Nan-nan An, Shi-yu Zhao, Dong Li, Yong Wang and Li-jun Wang
Foods 2022, 11(20), 3186; https://doi.org/10.3390/foods11203186 - 13 Oct 2022
Cited by 2 | Viewed by 1516
Abstract
The processing of Acanthopanax sessiliflorus has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat A. sessiliflorus before drying. The effects of varied blanching times (2–8 min) on [...] Read more.
The processing of Acanthopanax sessiliflorus has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat A. sessiliflorus before drying. The effects of varied blanching times (2–8 min) on enzyme inactivation, drying characteristics, bioactive compound retention, and microstructure were examined. The results demonstrated that blanching for 8 min rendered polyphenol oxidase and peroxidase nearly inactive. The blanching process reduced the drying time of samples by up to 57.89% compared to an unblanched sample. The Logarithmic model showed good fitting performance for the drying curves. The total phenolic and flavonoid content of the dried product increased as blanching time increased. The total anthocyanin content of the samples blanched for 6 min was 3.9 times higher than that of the unblanched samples, and 8 min of blanching produced the greatest DPPH• and ABTS• scavenging capabilities. The retention of active compounds in a dried product is a result of the inactivation of enzymes and a reduced drying period. Changes in the porous structure of the blanched samples would be responsible for the accelerated drying rate, according to microstructural analysis. These results indicate that HMRDB enhances the drying process and improves drying quality when applied to A. sessiliflorus before drying. Full article
(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)
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14 pages, 3748 KiB  
Article
Application of Two-Stage Variable Temperature Drying in Hot Air-Drying of Paddy Rice
by Xingang Xu, Tianyuan Zhao, Jianing Ma, Qi Song, Qiao Wei and Weihong Sun
Foods 2022, 11(6), 888; https://doi.org/10.3390/foods11060888 - 21 Mar 2022
Cited by 14 | Viewed by 3590
Abstract
The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. [...] Read more.
The aim of this study was to investigate the effect of two-stage variable temperature drying (VTD) on the quality and drying efficiency of paddy rice in the hot air-drying process. A constant temperature of 50 °C (CTD) was used as a control group. VTD and CTD methods were applied in a 15 ton batch type recirculating grain dryer. Three aspects (appearance quality, physical and chemical properties, taste quality) of the paddy rice samples from the dryer were measured and compared. It was observed that paddy rice with an initial moisture content of 25.3% (wet basis) was dried to 14% (wet basis). Compared to CTD, the VTD method could reduce the drying time and fissuring rate by 0.7 h and 42%, respectively. It had a head rice yield (HRY) of 78.45%, compared to 76.45% by CTD. The fatty acid content of the VTD samples was 2.28% lower than those of CTD, and it exhibited a 34% decrease in amylose content. These results show that two-stage VTD is an advanced hot air-drying method that can be used to improve the quality of dried paddy rice, maintain efficiency, and reduce the cost of the drying process by minimizing the rate of energy consumption. Full article
(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)
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19 pages, 20901 KiB  
Article
Control Method for Continuous Grain Drying Based on Equivalent Accumulated Temperature Mechanism and Artificial Intelligence
by Zhe Liu, Yan Xu, Feng Han, Yaqiu Zhang, Guiying Wang, Zidan Wu and Wenfu Wu
Foods 2022, 11(6), 834; https://doi.org/10.3390/foods11060834 - 14 Mar 2022
Cited by 4 | Viewed by 2529
Abstract
Grain drying is a complex heat and mass transfer process, which has the characteristics of a significant delay, multidisturbance, nonlinearity, strong coupling, and parameter uncertainty. Artificial intelligence (AI) control technology is suitable for solving such complex control problems. In this paper, the mechanism [...] Read more.
Grain drying is a complex heat and mass transfer process, which has the characteristics of a significant delay, multidisturbance, nonlinearity, strong coupling, and parameter uncertainty. Artificial intelligence (AI) control technology is suitable for solving such complex control problems. In this paper, the mechanism and data dual-drive with equivalent accumulated temperature (EAT) mutual-window AI-control method for continuous grain drying were proposed, and a control system was established. The experimental verification was carried out on the test platform of continuous grain drying. The results show that the method has the ability of implicit prediction, high accuracy, strong stability and self-adaptive ability, and the maximum control deviation of moisture at the outlet of the dryer is −0.58–0.3%. Full article
(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)
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18 pages, 3203 KiB  
Article
Pulsed Vacuum Drying of Pepper (Capsicum annuum L.): Effect of High-Humidity Hot Air Impingement Blanching Pretreatment on Drying Kinetics and Quality Attributes
by Zhihua Geng, Xiao Huang, Jun Wang, Hongwei Xiao, Xuhai Yang, Lichun Zhu, Xiaochen Qi, Qian Zhang and Bin Hu
Foods 2022, 11(3), 318; https://doi.org/10.3390/foods11030318 - 24 Jan 2022
Cited by 18 | Viewed by 3556
Abstract
With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. [...] Read more.
With a high moisture content, fresh peppers are perishable and rot easily. Drying is essential for shelf-life extension. The natural thin wax layer on the pepper surface hinders moisture transfer. Traditionally, chemical dipping or mechanical pricking is used to remove this wax layer. However, in chemical dipping, chemical residues can trigger food-safety issues, while the low efficiency of mechanical pricking hinders its industrial application. Feasible pretreatment methods are advantageous for industrial use. Here, an emerging pretreatment technique (high-humidity hot-air impingement blanching, HHAIB) was used for peppers before drying and its effects on drying characteristics, microstructure, and polyphenol oxidase (PPO) activity were explored. The impact of drying temperature on color parameters and red pigment content of pulsed-vacuum-dried peppers was also evaluated. PPO activity was reduced to less than 20% after blanching at 110 °C for 60 s. HHAIB reduced drying time and PPO activity and promoted chemical-substance release. Effective water diffusivity was highest (5.01 × 10−10 m2/s) after blanching at 110 °C for 90 s, and the brightness value and red pigment content were highest (9.94 g/kg) at 70 °C. HHAIB and pulsed vacuum drying are promising pretreatment and drying methods for enhancing the drying rate and quality of red peppers. Full article
(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)
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16 pages, 5657 KiB  
Article
Energy and Exergy Analyses of Rice Drying in a Novel Electric Stationary Bed Grain-Drying System with Internal Circulation of the Drying Medium
by Guiying Wang, Wenfu Wu, Daping Fu, Wen Xu, Yan Xu and Yaqiu Zhang
Foods 2022, 11(1), 101; https://doi.org/10.3390/foods11010101 - 31 Dec 2021
Cited by 6 | Viewed by 2830
Abstract
In our study, we developed a system to reduce both energy consumption and pollutant discharge during the drying process. We present a new technology, a stationary bed grain-drying test device based on the internal circulation of the drying medium (ICODM). A rice-drying experiment [...] Read more.
In our study, we developed a system to reduce both energy consumption and pollutant discharge during the drying process. We present a new technology, a stationary bed grain-drying test device based on the internal circulation of the drying medium (ICODM). A rice-drying experiment was carried out inside of it, and the influences of air temperature (AT) and air velocity (AV) on the energy and exergy efficiencies (EEE) as well as the improvement potential rate (IPR) and the sustainability index (SI) of the rice-drying process were studied. The following conclusions were obtained: when the rice was dried at a temperature of below 55 °C and an AV across the grain layer of 0.5 m/s, the average EEE during the drying process was 48.27–72.17% and 40.27–71.07%, respectively, demonstrating an increasing trend as the drying medium temperature increased. When the rice was dried using an AV across the grain layer in the range of 0.33–0.5 m/s and a temperature of 40 °C, the two values were 39.79–73.9% and 49.66–71.04%, respectively, demonstrating a decreasing trend as the drying medium flow velocity increased. IPR and SI were 4.1–8.5 J/s and 1.9–2.7, respectively, at a drying temperature of 30–55 °C and an AV of 0.33–0.5 m/s. These conclusions can provide helpful guidance for the optimization and control of the rice-drying process in terms of saving energy. Full article
(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)
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15 pages, 2685 KiB  
Article
Efficient Production of Dried Whole Peanut Fruits Based on Infrared Assisted Spouted Bed Drying
by Kaiyang Zhu, Linlin Li, Guangyue Ren, Xu Duan, Weiwei Cao and Caixia Qiu
Foods 2021, 10(10), 2383; https://doi.org/10.3390/foods10102383 - 8 Oct 2021
Cited by 11 | Viewed by 1899
Abstract
The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) [...] Read more.
The present study is designed to evaluate the effect of infrared assisted spouted bed drying (IR-SBD) on the product quality and energy consumption of whole peanut fruits (including peanut kernels and shells). The dehydration of whole peanuts by means of hot-air drying (HD) and infrared drying (ID) were used as the control groups, and the drying characteristics, energy consumption, microstructure, porosity, hardness and fatty acid content were compared. The results showed that, compared to HD and ID, IR-SBD could reduce the drying time by 40% and 33%, respectively, and reduced energy consumption by 66% and 32%, respectively. During the drying process, the structures of both the peanut shells and peanut kernels underwent significant deformation; specifically, the porosity gradually increased gradually. The maximum porosity value was obtained by the samples dried by means of IR-SBD. Under the three drying conditions, the hardness of the peanut shells first decreased and then increased, while the hardness of the peanut kernels showed a trend of first increasing, then decreasing and finally increasing. Compared to the fresh whole peanuts, the IR-SBD dried samples exhibited a 4.07% decrease in fatty acid. This study shows that IR-SBD is a suitable application for the dehydration process of whole peanuts for the purposes of achieving high-efficiency and -quality production in the industrial sector. Full article
(This article belongs to the Special Issue Novel Drying Technologies for Agricultural Products and Foods)
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