Osmotic, osmovacuum, sonication, and osmosonication pretreatment on the infrared drying of Ginkgo seed slices: Mass transfer, mathematical modeling, drying, and rehydration kinetics and energy consumption

被引:18
作者
Boateng, Isaac Duah [1 ,2 ]
Yang, Xiao-Ming [1 ]
机构
[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang, Jiangsu, Peoples R China
[2] Univ Missouri, Div Food Nutr & Exercise Sci, 1406 E Rollins St, Columbia, MO 65201 USA
基金
中国国家自然科学基金;
关键词
energy requirement; Ginkgo seed; infrared drying; mass transfer; mathematical modeling; moisture diffusivity; nonthermal pretreatment; rehydration; ULTRASOUND PRETREATMENT; DEHYDRATION; TEMPERATURE; MICROWAVE; CAPACITY; APPLE;
D O I
10.1111/1750-3841.15916
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study evaluated the mass transfer, drying, and rehydration kinetics (drying and rehydration curve, moisture diffusivity [D-eff]), energy consumption (specific energy consumption [SEC], moisture extraction rate (MER), and specific moisture extraction rate [SMER]), and mathematical modeling of infrared dried Ginkgo biloba seed (GBS) using the various nonthermal pretreatments namely: osmotic (OS), osmovacuum (V + OS), ultrasound (US, ginkgo seed immersed in a distilled water with US), and osmosonication (US + OS, ginkgo seeds immersed in an OS solution with US). Results showed that various pretreatments affected mass transfer, drying, and rehydration characteristics, and energy consumption, which was confirmed by principal component analysis. In terms of mass transfer, US pretreatment recorded the highest weight loss while the osmosonication pretreatment registered the highest solid gain. The entire drying process occurred in the falling-rate period. The D-eff values were within the normal range of agroproducts (10(-11) to 10(-8) m(2)/s). The modified Page-I and Weibull model best fitted the drying and rehydration kinetics, respectively, with the coefficient of determination (R-2) > 0.991, root mean square error, residual sum of squares, and reduced chi-square closer to zero, compared with the other models. The untreated GBS (control) had the lowest energy efficiency (lowest SMER and MER) and the highest SEC than the pretreated GBS. Among the various pretreatments, the US pretreatment of GBS was superior, with the highest D-eff, MER, SMER, and drying rate, and lowest drying time and SEC. Based on the findings, sequential US pretreatment and infrared drying is a feasible drying technique for GBS that could be used commercially. Practical Application Ginkgo tree cultivation in China has exceeded market needs with 60,000 tons per annum of GBS produced. Hence, there is a compelling need to explore new chances to use GBS availability irrespective of the seasonality and address the problem where GBS utilization is limited to the early phases of home-cooked dishes. Although drying increases the shelf life of ginkgo seeds, there is a higher operation cost. Thus, pretreatment can reduce energy consumption and augment the product quality is ideal. This research reported the impact of nonthermal pretreatments on ginkgo seeds' mass transfer, drying, and rehydration characteristics. The present results will provide a comprehensive understanding of the engineering application of ginkgo seed pretreatment, allowing for the best technique to be selected.
引用
收藏
页码:4577 / 4593
页数:17
相关论文
共 58 条
  • [1] Prediction kinetic, energy and exergy of quince under hot air dryer using ANNs and ANFIS
    Abbaspour-Gilandeh, Yousef
    Jahanbakhshi, Ahmad
    Kaveh, Mohammad
    [J]. FOOD SCIENCE & NUTRITION, 2020, 8 (01): : 594 - 611
  • [2] The effect of microwave and convective dryer with ultrasound pre-treatment on drying and quality properties of walnut kernel
    Abbaspour-Gilandeh, Yousef
    Kaveh, Mohammad
    Jahanbakhshi, Ahmad
    [J]. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2019, 43 (11)
  • [3] Mathematical modeling of drying kinetics of untreated and pretreated cocoyam slices
    Afolabi, T. J.
    Tunde-Akintunde, T. Y.
    Adeyanju, J. A.
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (05): : 2731 - 2740
  • [4] Sonication, osmosonication and vacuum-assisted osmosonication pretreatment of Ghanaian garlic slices: Effect on physicochemical properties and quality characteristics
    Alolga, Raphael N.
    Osae, Richard
    Essilfie, Gloria
    Saalia, Firibu Kwasi
    Akaba, Selorm
    Chikari, Fadzai
    [J]. FOOD CHEMISTRY, 2021, 343
  • [5] Determination of the drying kinetics and energy efficiency of purple basil (Ocimum basilicum L.) leaves using different drying methods
    Altay, Kadriye
    Hayaloglu, Ali Adnan
    Dirim, Safiye Nur
    [J]. HEAT AND MASS TRANSFER, 2019, 55 (08) : 2173 - 2184
  • [6] Effect of ultrasound-assisted osmotic dehydration pretreatment on the convective drying of strawberry
    Amami, Ezzeddine
    Khezami, Wissal
    Mezrigui, Salma
    Badwaik, Laxmikant S.
    Bejar, Asma Kammoun
    Perez, Carmen Tellez
    Kechaou, Nabil
    [J]. ULTRASONICS SONOCHEMISTRY, 2017, 36 : 286 - 300
  • [7] Acoustically-aided osmo-dehydration pretreatments under pulsed vacuum dryer for apple slices: drying kinetics, thermodynamics, and quality attributes
    Amanor-Atiemoh, Robert
    Zhou, Cunshan
    Wahia, Hafida
    Mustapha, Abdullateef Taiye
    Rashid, Muhammad Tayyab
    Sampson, Gilbert
    Amoa-Owusu, Abigail
    Ma, Haile
    Zhou, Ruoyu
    [J]. JOURNAL OF FOOD SCIENCE, 2020, 85 (11) : 3909 - 3919
  • [8] Dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour and antioxidant content
    Arslan, D.
    Ozcan, M. M.
    [J]. FOOD AND BIOPRODUCTS PROCESSING, 2011, 89 (C4) : 504 - 513
  • [9] Benseddik A., 2019, Journal of the Saudi Society of Agricultural Sciences, V18, P401
  • [10] Thermal and non-thermal processing affect Maillard reaction products, flavor, and phytochemical profiles of Ginkgo biloba seed
    Boateng, Isaac Duah
    Yang, Xiao-Ming
    [J]. FOOD BIOSCIENCE, 2021, 41