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Special Issue "The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties"

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

Deadline for manuscript submissions: 20 May 2023 | Viewed by 4091

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Special Issue Editor

Prof. Dr. Pradyuman Kumar

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Guest Editor

Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, India
Interests: food powder; encapsulation by spray drying; novel food products; RTE foods; food formulation; waste valorization; extraction of bioactive compounds using green extraction methods

Special Issue Information

Dear Colleagues,

High-moisture foods are perishable in nature, and upon drying they become shelf-stable. The drying of foods is gaining popularity among researchers and food processors. Due to drying, the properties of food are changed, which are assessed by physical, chemical, microbiological, nutritional, sensory, and textural properties, in addition to the concentration of individual bioactive compounds. This Special Issue on ‘The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties’ invites papers which cover food drying processes and their effect on composition, physicochemical, microbiological, nutritional, sensory, and textural properties, as well as bioactive concentration. Based on your expertise, please contribute a manuscript on the above related topics.

Prof. Dr. Pradyuman Kumar
Guest Editor

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 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

drying
physicochemical properties
bioactive compounds
nutrients
sensory
textural properties
fruits and vegetables
thermal degradation
kinetics

Published Papers (6 papers)

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Research

Open AccessArticle

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp

Harsh Dadhaneeya

Radha Krishnan Kesavan

Baskaran Stephen Inbaraj

and

Foods 2023, 12(7), 1387; https://doi.org/10.3390/foods12071387 (registering DOI) - 24 Mar 2023

Viewed by 233

Abstract

The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry. Full article

(This article belongs to the Special Issue The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties)

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Open AccessArticle

Comparative Study on the Influence of Various Drying Techniques on Drying Characteristics and Physicochemical Quality of Garlic Slices

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Foods 2023, 12(6), 1314; https://doi.org/10.3390/foods12061314 - 20 Mar 2023

Viewed by 370

Abstract

Effects of vacuum freeze drying (VFD), air impingement drying (AID), hot air drying based on temperature and humidity control (TH-HAD), pulsed vacuum drying (PVD), and medium- and short-wave infrared radiation drying (MSIRD) on the drying characteristics and physicochemical properties of garlic slices were investigated in the current work. Based on the experimental results, the Weibull model fitted the experimental results better (R² > 0.99) than the Wang and Singh model. Samples dried with PVD showed the smallest color difference (ΔE*), better rehydration capacity and desirable reducing sugar content. In response to thermal effects and pressure pulsations, the cell walls gradually degraded, and the cell and organelle membranes ruptured. The allicin and soluble pectin contents of garlic slices treated with PVD were higher by 8.0–252.3% and 49.5–92.2%, respectively, compared to those of the samples dried by other techniques. VFD maintained a complete garlic slice structure with the minimum shrinkage and the best appearance. The MSIRD process produced the densest structure, and caused an additional loss of color and phytochemical contents. The findings in current work implied that PVD could be a promising drying technique for garlic slices. Full article

(This article belongs to the Special Issue The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties)

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Open AccessArticle

Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis

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Foods 2023, 12(6), 1283; https://doi.org/10.3390/foods12061283 - 17 Mar 2023

Viewed by 292

Abstract

Ginger is one of the most popular spices and medical herbs with its unique pungent flavour and taste. Although there has been much research into the drying methods of ginger, the effect of drying parameters in hot air convective drying on ginger quality needs to be explored in depth. This study investigated the differences in drying behaviour and quality characteristics of ginger with the variables of temperature, thickness, and loading density. The moisture states and diffusion pattern in the different stages during the drying process were analysed using low-field NMR techniques. The results of quality evaluation showed that the temperature greatly influenced the colour and gingerol content of dried ginger, and the thickness of a ginger slice greatly influenced the rehydration rate. Optimal drying conditions were determined by considering a combination of specific energy consumptions with quality retention based on the response surface methodology: a temperature of 66.41 °C, thickness of 2 mm, and loading density of 5 kg/m². HS-GC-IMS combined with multivariate chemometrics was used to achieve the characterisation of flavour profiles and fingerprinting of dried ginger. The principal component analysis and correlation analysis revealed that the alterations in ginger quality were intimately related to moisture diffusion during drying. Full article

(This article belongs to the Special Issue The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties)

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Open AccessArticle

Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage

Francislaine Suelia dos Santos

Rossana Maria Feitosa de Figueirêdo

Alexandre José de Melo Queiroz

Yaroslávia Ferreira Paiva

Henrique Valentim Moura

Eugênia Telis de Vilela Silva

João Paulo de Lima Ferreira

Bruno Adelino de Melo

Ana Júlia de Brito Araújo Carvalho

Marcos dos Santos Lima

Caciana Cavalcanti Costa

Wilton Pereira da Silva

and

Josivanda Palmeira Gomes

Foods 2023, 12(3), 569; https://doi.org/10.3390/foods12030569 - 28 Jan 2023

Viewed by 754

Abstract

Gum and mucilage from seeds and fruits are objects of study because they have characteristics of high viscosity at low concentrations and gelling properties, which are useful characteristics for modifying the texture and stabilizing products in the food industry. Chia and okra have high concentrations of polysaccharide gums in their composition, which makes them an interesting target for use in the composition of foods that require the use of texture enhancers and stabilizers. The present study investigated the influence of dehydration temperature on the characteristics of chia and okra powder mucilage obtained at different temperatures. The mucilages were extracted using an aqueous process and dehydrated in an air circulation oven at 50, 60, and 70 °C until hydroscopic equilibrium. Then, the powdered chia mucilage (CM) and okra mucilage (OM) were analyzed for chemical and physicochemical characteristics, bioactive compounds, antioxidant activity, and physical properties. It was found that powdered mucilage had low water content and water activity, with CM standing out in terms of ash, pectin, and starch content and OM, along with higher averages of proteins, sugars, total phenolic compounds, anthocyanins, flavonoids, and antioxidant activity. As for the physical parameters, CM stood out in relation to greater solubility and lower hygroscopicity, whereas OM presented higher wettability rates. Both powdered mucilages were classified as having good fluidity and cohesiveness from low to intermediate. In relation to the dehydration temperature, the best mucilage properties were verified at 70 °C. The study revealed that mucilages have good functional properties offering great potential as raw material for industry. Full article

(This article belongs to the Special Issue The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties)

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Open AccessArticle

The Temperature Influence on Drying Kinetics and Physico-Chemical Properties of Pomegranate Peels and Seeds

Roberta de Oliveira Sousa Wanderley

Rossana Maria Feitosa de Figueirêdo

Alexandre José de Melo Queiroz

Francislaine Suelia dos Santos

Yaroslávia Ferreira Paiva

João Paulo de Lima Ferreira

Antônio Gilson Barbosa de Lima

Josivanda Palmeira Gomes

Caciana Cavalcanti Costa

Wilton Pereira da Silva

Dyego da Costa Santos

and

Patricio Borges Maracajá

Foods 2023, 12(2), 286; https://doi.org/10.3390/foods12020286 - 07 Jan 2023

Cited by 1 | Viewed by 726

Abstract

Pomegranate is a fruit desirable for its nutritional and medicinal properties which has a great industrial potential that is yet under-explored. Notable for its integral use, the peels are used in medicinal infusions and the seeds consumed without restrictions. In this sense, the objective of this work is to determine the drying kinetics of pomegranate peels and seeds in a hot air circulation oven, at temperatures of 50, 60, and 70 °C, adjust mathematical models to experimental data, determine the effective diffusivities and thermodynamic properties of the process and the physicochemical characteristics of peels and seeds of fresh pomegranates and in their flours. Twelve models were used to adjust the drying kinetics, obtaining better results with the Diffusion Approximation model, Verma, and modified Henderson and Pabis. The effective diffusivities were well represented by an Arrhenius equation, with activation energies of 31.39 kJ/mol for seeds and 10.60 kJ/mol for peels. In the drying process, the seeds showed higher values of enthalpy, entropy, and Gibbs free energy concerning peels. Pomegranate peel and seed flours have proximal composition and distinct physicochemical characteristics, with high fiber, carbohydrate, and energy content. In addition, peel flours stand out for their mineral content, and seed flours do for their lipid and protein content. Full article

(This article belongs to the Special Issue The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties)

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Open AccessArticle

Drying Characteristics and Quality Analysis of Medicinal Herbs Dried by an Indirect Solar Dryer

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Foods 2022, 11(24), 4103; https://doi.org/10.3390/foods11244103 - 19 Dec 2022

Viewed by 1106

Abstract

Considering the solar radiation status in Oman, a low-cost, indirect, stand-alone, forced-convective solar dryer was developed to dry medicinal herbs, which are sensitive to direct sun. The hot air flow was obtained using a solar-panel-powered blower and air passing through a black-body solar collector. This drying process could extend the shelf life of herbs while preserving their medicinal and nutritional (physicochemical) properties and adhering to food safety and hygiene practices. This study investigated the benefits of an indirect solar drying technique on the retention of quality attributes of mint and basil used in medicinal applications. Herbs used during drying could be subjected to changes in their physicochemical properties such as color, water activity (Aw), total soluble solids (TSS), phenol content, antioxidant capacity, and moisture content (MC), and, thus, results were compared with fresh herb samples. The dryer chamber-maintained temperature and relative humidity regimes of 30–50 °C and 21–95% and the expected final moisture content (wet basis) was 10%. The dryer showed improved physicochemical quality parameters and the retention of green color with parameter ranges of Aw 0.44–0.63, phenol content (increase) 1705–8994 mg/100 g DM, and antioxidant capacity (increase) 0.61–0.67 µmol/g DM, respectively. This study showed the ability of developed solar dryers to preserve the physicochemical properties of medicinal herbs during drying and can extend to other food products. Full article

(This article belongs to the Special Issue The Drying of Foods and Its Effect on Physical–Chemical, Sensorial, and Nutritional Properties)

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