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Processes
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Advanced Drying Technologies in Food Processing
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Advanced Drying Technologies in Food Processing

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Food Process Engineering".

Deadline for manuscript submissions: closed (10 April 2024) | Viewed by 5245

Special Issue Editors

Dr. Hong-Wei Xiao

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Guest Editor
College of Engineering, China Agricultural University, Beijing 100107, China
Interests: fruits & vegetables; processing; preservation
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Weibin Wu

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Guest Editor
Key Laboratory of Key Technology on Agricultural Machine and Equipment, Ministry of Education, College of Engineering, South China Agricultural University, Guangzhou 510642, China
Interests: intelligent agricultural equipment; agricultural robot; vehicle systems; precision agriculture; image processing
Special Issues, Collections and Topics in MDPI journals
Dr. Wijitha Senadeera

E-Mail Website
Guest Editor
School of Mechanical and Electrical Engineering, University of Southern Queensland, Springfield, QLD 4300, Australia
Interests: food engineering; modelling in drying; machine design
Special Issues, Collections and Topics in MDPI journals
Dr. Bin Li

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Guest Editor
School of Intelligent Manufacturing Engineering, Chongqing University of Arts and Sciences, Chongqing 404100, China
Interests: intelligent manufacturing; green agricultural product production; sustainability
Dr. Yuanqiang Luo

E-Mail Website
Guest Editor
College of Engineering, South China Agricultural University, Guangzhou 510642, China
Interests: green manufacturing; biomimetic multi-scale structural design

Special Issue Information

Dear Colleagues,

This Special Issue seeks contributions covering all aspects of drying technology in agricultural food, focusing on energy matching of agricultural product drying equipment, drying process optimization, and exergoeconomic and nondestructive testing (NDT) of agricultural products, aiming to improve the energy utilization efficiency of the drying system while ensuring product quality, integrating the economic analysis of the drying system, and providing the optimal drying criteria.

Topics of interest for this Special Issue include but are not limited to:

  • The first and second laws of thermodynamics used to reveal the analysis and evaluation of energy utilization efficiency of drying systems;
  • The establishment of optimization models for drying system design to evaluate the impact of different environmental conditions on the energy consumption of drying systems;
  • Nondestructive testing technology of hyperspectral technology applied to agricultural products;
  • Exergoeconomic analysis and evaluation of drying systems with unit water removal cost as the main objective.

Dr. Hong-Wei Xiao
Prof. Dr. Weibin Wu
Dr. Wijitha Senadeera
Dr. Bin Li
Dr. Yuanqiang Luo
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. Processes is an international peer-reviewed open access monthly 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 2400 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

  • advanced drying
  • energy
  • drying process optimization
  • exergoeconomic
  • nondestructive testing

Published Papers (6 papers)

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Research

16 pages, 5330 KiB  
Article
Study on Radio Frequency-Treated Agricultural Byproducts as Media for Hericium erinaceus Solid-State Fermentation for Whitening Effects
by Zih-Yang Lin, Chia-Ling Yen and Su-Der Chen
Processes 2024, 12(4), 830; https://doi.org/10.3390/pr12040830 - 19 Apr 2024
Viewed by 387
Abstract
Hot air-assisted radio frequency (HARF) is considered a rapid heating process. In order to improve the circular economy of agricultural byproducts, this study used different proportions of HARF stabilized rice bran (R) from milling rice, HARF dried ginseng residue (G) from ultrasonic extraction, [...] Read more.
Hot air-assisted radio frequency (HARF) is considered a rapid heating process. In order to improve the circular economy of agricultural byproducts, this study used different proportions of HARF stabilized rice bran (R) from milling rice, HARF dried ginseng residue (G) from ultrasonic extraction, and peanut residue (P) from HARF roasting and oil extraction as the Hericium erinaceus solid-state fermented media. Then, the whitening effects of water extracts from media and fermented products were analyzed. First, the surface temperature of 1 kg rice bran exceeded 90 °C after 3 min of 5 kW HARF heating, effectively deactivating lipase. The combinations of 1 kg of rice bran with 0.5, 1, 1.5, and 2 kg of ginseng residue (85% moisture content) were dried using 5 kW HARF. Each of the drying rates was about 27 g/min, and the drying periods were 14, 30, 46, and 62 min, respectively, which were used to reduce the moisture content below 10%. Compared to traditional air drying for ginseng residue, HARF drying may save up to 96% of time and 91% of energy consumption. Then, the ratio of dried R, G, and P was 4:1:1, mixed with 45% moisture as solid-state media for Hericium erinaceus and 5 weeks of cultivation at 25 °C. In comparison to the control group, the water extracts at 100 µg/mL from media R4G1, R4G1P1, and fermented HER4G1P1 products exhibited tyrosinase inhibition of 29.7%, 52.4%, and 50.7%, respectively. These extracts also reduced the relative melanin area of 78 hpf zebrafish embryos by 21.57%, 40.20%, and 58.03%, respectively. Therefore, HARF can quickly dry agricultural byproducts as media for Hericium erinaceus solid-state fermentation while also providing a significant whitening effect for cosmetic applications. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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18 pages, 7651 KiB  
Article
Microstructural Approach Application for Morphological Change Determinations of Grapes during Drying
by Wijitha Senadeera, Jasmine Banks, Giuseppina Adiletta and Kate Brewer
Processes 2024, 12(4), 720; https://doi.org/10.3390/pr12040720 - 02 Apr 2024
Viewed by 449
Abstract
Grape dehydration is practiced widely in the food industry with large yields of sultanas produced globally. This paper proposes an investigation into the microstructure changes of grapes as they are dried by imaging specimens at intervals during dehydration at two temperatures using scanning [...] Read more.
Grape dehydration is practiced widely in the food industry with large yields of sultanas produced globally. This paper proposes an investigation into the microstructure changes of grapes as they are dried by imaging specimens at intervals during dehydration at two temperatures using scanning electron microscopy. Two main methods were developed to obtain the complex boundaries of cells present in grape tissue in over 36 SEM images. Segmentation of the binary image using an adapted watershed function obtained the most consistent and accurate morphological shape. This was compared to a secondary method which used Canny’s edge detection function, morphological closing and skeletonizing to outline the cellular microstructure. MATLAB was utilised to convert these boundaries into measurable areas so that quantitative data on average cell area, perimeter and cell axis lengths were acquired. It was found that over the drying time, the cell area and perimeter were reduced as expected. Some variability in the data was clear due to only single samples being analysed for each temperature and time combination. Trends in cell perimeter, diameter and shape will be used to demonstrate relationships between morphological structure, drying temperature, and duration. Detailed images of the microstructure were obtained, and a unique image processing algorithm was developed to quantitatively analyse the properties of this microstructure. The development of automatic image processing techniques and algorithms will enable quantitative data to be extracted from any image and extend to any plant/food material. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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16 pages, 1813 KiB  
Article
Onopordum nervosum ssp. platylepis Flowers as a Promising Source of Antioxidant and Clotting Milk Agents: Behavior of Spontaneous and Cultivated Plants under Different Drying Methodologies
by Ismahen Essaidi, Najla Dhen, Ghada Lassoued, Rania Kouki, Faouzi Haouala, Abdulrahman M. Alhudhaibi, Hassan A. Alrudayni and Bouthaina Dridi Almohandes
Processes 2023, 11(10), 2962; https://doi.org/10.3390/pr11102962 - 12 Oct 2023
Viewed by 750
Abstract
This study is a contribution to the valorization of the Onopordum nervosum ssp. platylepis flowers in the agri-food sector. It aims to evaluate the effect of different drying methodologies (room, microwave, convective, oven and freeze-drying) on the chemical composition, the microbiological quality of [...] Read more.
This study is a contribution to the valorization of the Onopordum nervosum ssp. platylepis flowers in the agri-food sector. It aims to evaluate the effect of different drying methodologies (room, microwave, convective, oven and freeze-drying) on the chemical composition, the microbiological quality of aqueous extracts and their biological activities, namely clotting milk and antioxidant activities for both spontaneous and cultivated plants. The results showed that the drying methodology has significantly affected the phenolic composition. The extract obtained from freeze-dried flowers showed the best amounts of total phenols (6.19 ± 0.50 mg GAE/g), flavonoids (2.35 ± 0.07 mg QE/g) and condensed tannins (0.038 ± 0.002 mg CE/g) followed by the microwave-dried flowers. However, microwave-dried flowers presented the lowest protein content with only 3.58 ± 0.62 mg BSAE/g. Finally, the biological activities were significantly dependent on the used drying process. The extract of freeze-dried flowers was the most potent to inhibit free radicals (diammonium 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulphonate) (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH)) and to reduce iron with the efficient concentrations EC50s of 0.48 ± 0.02 mg/mL, 0.16 ± 0.04 mg/mL and 1.52 ± 0.19 mg/mL, respectively. It also showed the highest clotting milk activity followed by room-dried and forced convective-dried flowers. As a consequence, freeze drying was the best method for preserving most chemical and biological properties of Onopordum nervosum ssp. platylepis flowers. However, in consideration of production costs and drying duration, the convective dryer is recommended as a more practical choice. All the obtained results do not reveal a significant difference between cultivated and spontaneous plants, which can suggest that the domestication of Onopordum nervosum ssp. platylepis can be useful for industrial applications. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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18 pages, 2109 KiB  
Article
The Analysis and Rapid Non-Destructive Evaluation of Yongchuan Xiuya Quality Based on NIRS Combined with Machine Learning Methods
by Ying Zang, Jie Wang, Xiuhong Wu, Rui Chang, Yi Wang, Hongyu Luo, Yingfu Zhong, Quan Wu, Zhengming Chen and Min Deng
Processes 2023, 11(9), 2809; https://doi.org/10.3390/pr11092809 - 21 Sep 2023
Cited by 2 | Viewed by 743
Abstract
This paper attempts to analyze and assess Yongchuan Xiuya tea quality quickly, accurately, and digitally. The sensory evaluation method was first used to assess Yongchuan Xiuya tea quality, and then near infrared spectroscopy (NIRS) was obtained, and standard methods were applied to the [...] Read more.
This paper attempts to analyze and assess Yongchuan Xiuya tea quality quickly, accurately, and digitally. The sensory evaluation method was first used to assess Yongchuan Xiuya tea quality, and then near infrared spectroscopy (NIRS) was obtained, and standard methods were applied to the testing of the chemical components. Next, principal component analysis (PCA) and the correlation coefficient method were used to comprehensively screen out the representative components. Finally, NIRS combined with partial least squares regression (PLSR) and back propagation artificial neural network (BP-ANN) methods were applied to build quality evaluation models for Yongchuan Xiuya tea, respectively, and external samples were employed to examine the practical application results of the best model. The cumulative variance contribution rate of the first three principal components of the ingredients in tea was 97.73%. Seven components closely related to tea quality were screened out, namely, amino acids, total catechin, epigallocatechin gallate (EGCG), tea polyphenols, water extracts, epicatechin gallate (ECG), and epigallocatechin (EGC) (p < 0.01). Between the two models established to predict the tea quality, the model built by the PLS method had the better results, whose coefficient of determination of prediction (Rp2) and root mean square error of prediction (RMSEP) were 0.7955 and 1.2263, respectively, and the best results were obtained by the nonlinear BP-ANN model, whose Rp2 and RMSEP were 0.9315 and 0.6787, respectively. The 10 external Yongchuan Xiuya samples were employed to test the best BP-ANN model, and the results of R2 and RMSEP were 0.9579 and 0.6086, respectively, meaning that the model has good robustness. Therefore, the model established by NIRS combined with the BP-ANN method can be used to assess Yongchuan Xiuya tea quality rapidly, accurately, and digitally, and it can also provide new ideas and methods for evaluating the quality of other teas. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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14 pages, 1889 KiB  
Article
Study on Sublimation Drying of Carrot and Simulation by Using Cellular Automata
by Jiayuan Shao, Fan Jiao, Lili Nie, Ying Wang, Yihan Du and Zhenyu Liu
Processes 2023, 11(8), 2507; https://doi.org/10.3390/pr11082507 - 20 Aug 2023
Viewed by 937
Abstract
Vacuum freeze-dried products exhibit properties characteristic of porous media, rendering them superior in both drying and rehydration capabilities. However, the process of sublimation drying is constrained by its substantial time and energy costs. To comprehensively grasp its technological process and identify the optimal [...] Read more.
Vacuum freeze-dried products exhibit properties characteristic of porous media, rendering them superior in both drying and rehydration capabilities. However, the process of sublimation drying is constrained by its substantial time and energy costs. To comprehensively grasp its technological process and identify the optimal process parameters, the cellular automata method was employed for sublimation process simulation. Carrot slices, measuring 10 mm in thickness and 40 mm in radius, were selected for both simulation and experimentation. The sublimation process was characterized using a two-dimensional heat and mass transfer equation, inclusive of a dusty gas model. Additionally, a cellular automaton model was applied to simulate the mass transfer process, temperature, and moisture content changes in the sublimation drying stage. Then, the accuracy of the model was verified through experimentation. There was a remarkable alignment between simulation and experimental outcomes, with determination coefficients R2 of 99.4% for moisture content and 97.6% for temperature variations. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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13 pages, 903 KiB  
Article
Research on Comprehensive Evaluation of Equipment for the Tea Processing Craft
by Song Mei, Qinghai Jiang and Zhiyu Song
Processes 2023, 11(3), 778; https://doi.org/10.3390/pr11030778 - 07 Mar 2023
Viewed by 1157
Abstract
Chinese tea has a long history, and the development level of tea mechanization in this country is in the leading position internationally. Equipment for the tea processing craft is one of the most widely used types in China; indispensable technology is used for [...] Read more.
Chinese tea has a long history, and the development level of tea mechanization in this country is in the leading position internationally. Equipment for the tea processing craft is one of the most widely used types in China; indispensable technology is used for high-quality tea in the relevant tea processing equipment. The performance of tea processing equipment is always a focus when it is being used. Meanwhile, research evaluating the performance of tea processing equipment has been rarely reported. Thus, it is important to find a methodology to evaluate the performance of equipment for the tea processing craft. In this paper, a new method of rough set theory, as well as a radar chart for quality evaluation of tea processed by different tea processing crafts, is created. Firstly, the important indexes of processed tea are presented, including moisture, tea polyphenols, free amino acids, caffeine, and vitamin C. Then, these indexes for nine different types of processed tea based on different tea processing crafts are experimented and detected. Thirdly, rough set theory and radar chart are adopted to solving the weight of each index and establishing comprehensive evaluation diagram of all kinds of samples. Then, the merit of samples can be achieved. Meanwhile, the best tea processing equipment craft can be also obtained through comparisons between the sensory evaluation and the radar chart. It is concluded that sample 2, sample 3 and sample 4 belong to the best processing samples, and it is verified that the far-infrared radiation tea green removing machine has a significant influence on tea processing equipment craft. In addition, from the comprehensive analysis of green tea sample, not only tea quality but equipment craft of tea processing can be analyzed. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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