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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: 15 November 2024 | Viewed by 10826

Special Issue Editors

Prof. 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

E-Mail Website
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

E-Mail Website
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

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Published Papers (12 papers)

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Research

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13 pages, 1275 KiB  
Article
A Comparison of the Effects of Low-Temperature Vacuum Drying and Other Methods on Cauliflower’s Nutritional–Functional Properties
by Alexis Pasten, Antonio Vega-Galvez, Elsa Uribe, Manuel Carvajal, Nicol Mejías, Michael Araya and Maria Gabriela Goñi
Processes 2024, 12(8), 1629; https://doi.org/10.3390/pr12081629 - 2 Aug 2024
Viewed by 399
Abstract
Employing low-temperature drying methods instead of high-temperature methods can help to deal with the challenge of preserving the nutritional and functional qualities of cruciferous vegetables. In the current study, the effects of low-temperature vacuum drying (LTVD), vacuum drying (VD), convective drying (CD), infrared [...] Read more.
Employing low-temperature drying methods instead of high-temperature methods can help to deal with the challenge of preserving the nutritional and functional qualities of cruciferous vegetables. In the current study, the effects of low-temperature vacuum drying (LTVD), vacuum drying (VD), convective drying (CD), infrared drying (IRD) and vacuum freeze drying (VFD) on the nutrient composition, color, bioactive compounds, and antioxidant and antiproliferative properties of cauliflower were determined. All drying methods significantly affected the color and proximate composition. LTVD stood out against CD and IRD because the samples retained a better total phenolic content (TPC) and antioxidant properties. VFD was the most suitable for preserving the total flavonoid content (TFC) and antiproliferative properties. Meanwhile, VD offered superior retention of the γ-linolenic acid, linoleic acid, TPC and antioxidant properties of the samples. In general, LTVD did not stand out compared to its VFD and VD counterparts, with VD providing the best nutritional–functional properties in cauliflower. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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17 pages, 6710 KiB  
Article
Mathematical Modelling of Drying of Hydrogels via Finite Element Method and Texture Analysis
by Marco Antônio Vasiliev da Silva, Júnior, Gabriela Feltre and Gustavo Cesar Dacanal
Processes 2024, 12(8), 1564; https://doi.org/10.3390/pr12081564 - 26 Jul 2024
Viewed by 334
Abstract
Hydrogels are polymeric materials with specific mechanical handling and encapsulation properties. Despite their widespread application, the modelling of the drying behaviour of hydrogels, particularly the evolution of texture stiffness with moisture loss, requires further development. This work aimed to develop numerical models to [...] Read more.
Hydrogels are polymeric materials with specific mechanical handling and encapsulation properties. Despite their widespread application, the modelling of the drying behaviour of hydrogels, particularly the evolution of texture stiffness with moisture loss, requires further development. This work aimed to develop numerical models to predict the moisture and deformation of cornstarch–alginate hydrogels under convective drying at 60 °C and 0.5 m/s. Cylindrical solids were used, and a transient three-dimensional FEM model predicted drying profiles via diffusion–convection mass transport. Texture analysis evaluating the hyperelastic coefficients of the hydrogels was performed for moisture contents ranging from 0.91 to 0.55 kg∙kg−1 w.b., yielding Young’s modulus values from 24 to 147 kPa. A dimensionless relationship between the moisture ratio and elastic modulus produced a stiffness coefficient, used to adjust the moving boundary velocity and predict volumetric deformation. The model fitting returned an R2 higher than 0.95 and an RMSE lower than 0.04. The FEM model simulated hydrogel shrinkage by assessing the molar flux of water and mesh deformation at the boundaries, with mass diffusivity ranging from 2.38 to 5.46 × 10−10 m2∙s−1. Shrinkage reduced the surface area of solids during drying, revealing a pseudo-constant rate period in the drying profiles. The developed models effectively describe the drying of food materials with high shrinkage ratios. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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16 pages, 3140 KiB  
Article
Study on Microwave Freeze-Drying of Krill
by Hao-Cheng Chang and Su-Der Chen
Processes 2024, 12(7), 1366; https://doi.org/10.3390/pr12071366 - 30 Jun 2024
Cited by 1 | Viewed by 508
Abstract
Antarctic krill (Euphausua superba) need to undergo freeze-drying to facilitate lipid extraction, but freeze-drying is time-consuming and energy-intensive, resulting in high processing costs. Microwave heating technology can reduce freeze-drying time and lower energy consumption costs. The objective of this study was [...] Read more.
Antarctic krill (Euphausua superba) need to undergo freeze-drying to facilitate lipid extraction, but freeze-drying is time-consuming and energy-intensive, resulting in high processing costs. Microwave heating technology can reduce freeze-drying time and lower energy consumption costs. The objective of this study was to establish a drying kinetic model to help the microwave freeze-drying process by predicting krill drying time and evaluating the impact of the drying process on krill quality. The results showed that changing the microwave power did not alter the total energy requirement to complete drying when the sample weight was fixed. The total energy requirement for microwave drying increases with the sample weight. Comparing the three methods of freeze-drying (FD), microwave freeze-drying (MWFD), and hot-air drying at 55 °C (HAD) showed that they took 18, 0.67, and 16 h, respectively, to reach the drying endpoint for krill. Overall, HAD resulted in browning, shrinkage, and quality degradation of krill due to its high temperature and long duration. While the appearance and active ingredient contents of FD krill are slightly better than those of MWFD krill, FD requires a longer process and more energy. MWFD can reduce drying time by 20 times and energy consumption by 95% compared to FD. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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17 pages, 4392 KiB  
Article
Impact of Drying Processes for Camellia Seeds on the Volatile Compounds of Camellia Seed Oil
by Li Ma, Jing Gao, Zhen Zhang, Xiaoyang Zhu, Bolin Chen, Yongzhong Chen, Senwen Deng, Zhigang Li and Xinzhi Chen
Processes 2024, 12(7), 1332; https://doi.org/10.3390/pr12071332 - 27 Jun 2024
Viewed by 498
Abstract
The drying process employed for camellia seeds has a significant impact on the quality of camellia seed oil (CO), but research on its influence on the flavor of CO is limited. This study investigated the effects of two typical drying processes, sun-drying and [...] Read more.
The drying process employed for camellia seeds has a significant impact on the quality of camellia seed oil (CO), but research on its influence on the flavor of CO is limited. This study investigated the effects of two typical drying processes, sun-drying and hot-air-drying, on the volatile composition of CO using Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) technology. The results revealed that the CO obtained from hot-air-drying seeds exhibited a higher content of saturated fatty acids, while the levels of unsaturated fatty acids decreased. Additionally, the acid value and peroxide value of the CO obtained from hot-air-drying seeds were also elevated. GC-IMS analysis detected a total of 53 volatile compounds (including monomers and dimers) in the CO. Notably, aldehyde compounds exhibited the highest relative content (38.56–40.75%), followed by alcohols (32.14–38.01%), acids (4.86–14.58%), and esters (3.61–17.73%), while ketones exhibited relatively lower content (2.33–3.75%). The fingerprint profiles indicated that most of the flavor compounds exhibited differences in their content between the two samples. Specifically, the relative abundance of complex aldehyde and ester compounds was higher in the hot-air-dried sample compared to the sun-dried one, while the relative content of acid compounds decreased significantly. The relative odor activity value (ROAV) method identified hexanal as the most important key aroma component in both oil samples. The fingerprint profiles combined with principal component analysis (PCA) demonstrated that GC-IMS can effectively distinguish samples obtained from different drying treatments. Therefore, through the adjustment of drying methods, CO with various flavor characteristics can be obtained. This study provides valuable theoretical and technical references for CO production and flavor research. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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19 pages, 7804 KiB  
Article
American Ginseng Slice Drying and Optimization: Effect of Different Drying Methods on Drying Kinetics and Physicochemical Properties
by Dong Wang, Minzhuo Ma, Zeying Zhao, Yuejin Yuan, Bimal Chitrakar, Cunliang Li, Pei Li and Hongwei Xiao
Processes 2024, 12(6), 1226; https://doi.org/10.3390/pr12061226 - 15 Jun 2024
Viewed by 474
Abstract
This study compared four drying methods, namely hot-air and vacuum combined drying (HAVCD), hot-air drying (HAD), vacuum drying (VD), and vacuum freeze-drying (VFD), with the aim to select a high-quality and efficient drying method to dry American ginseng slices. Drying kinetics and various [...] Read more.
This study compared four drying methods, namely hot-air and vacuum combined drying (HAVCD), hot-air drying (HAD), vacuum drying (VD), and vacuum freeze-drying (VFD), with the aim to select a high-quality and efficient drying method to dry American ginseng slices. Drying kinetics and various physicochemical properties, such as color, rehydration ratio, total ginsenoside content, total ginsenoside residual rate, hardness, and microstructure were explored. An improved multi-indicator test formula method was used to score the experimental results quantitatively. HAVCD resulted in comprehensive advantages, with the highest product score for the dried American ginseng slices. Therefore, HAVCD was subjected to a response surface methodology (RSM) analysis and process optimization. The interaction of hot-air temperature and vacuum temperature on the comprehensive score of American ginseng drying was highly significant (p < 0.01). The optimized and validated process parameters obtained were a hot-air temperature of 57 °C, a vacuum temperature of 54 °C, and a moisture content at the conversion point of 39% (wet basis). Under these conditions, the best drying time was 170 min; the total ginsenoside content was 2.3 mg/100 g; the L* value was 91.68; the rehydration ratio was 3.10; and the comprehensive score was 96.77. The findings of this work indicated HAVCD as a promising drying method for American ginseng slices, considering the drying time and dried-product quality attributes. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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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 934
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 - 2 Apr 2024
Viewed by 736
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
Cited by 2 | Viewed by 993
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 3 | Viewed by 949
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 1142
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 - 7 Mar 2023
Viewed by 1385
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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Review

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26 pages, 1683 KiB  
Review
Recent Advances in Drying Processing Technologies for Aquatic Products
by Weibin Wu, Haoxin Li, Yingmei Chen, Yuanqiang Luo, Jinbin Zeng, Jingkai Huang and Ting Gao
Processes 2024, 12(5), 942; https://doi.org/10.3390/pr12050942 - 6 May 2024
Viewed by 1152
Abstract
Fresh aquatic products, due to their high water activity, are susceptible to microbial contamination and spoilage, resulting in a short shelf life. Drying is a commonly used method to extend the shelf life of these products by reducing the moisture content, inhibiting microbial [...] Read more.
Fresh aquatic products, due to their high water activity, are susceptible to microbial contamination and spoilage, resulting in a short shelf life. Drying is a commonly used method to extend the shelf life of these products by reducing the moisture content, inhibiting microbial growth, and slowing down enzymatic and chemical reactions. However, the drying process of aquatic products involves chemical reactions such as oxidation and hydrolysis, which pose challenges in obtaining high-quality dried products. This paper provides a comprehensive review of drying processing techniques for aquatic products, including drying preprocessing, drying technologies, and non-destructive monitoring techniques, and discusses their advantages and challenges. Furthermore, the impact of the drying process on the quality attributes of dried products, including sensory quality, nutritional components, and microbial aspects, is analyzed. Finally, the challenges faced by drying processing techniques for aquatic products are identified, and future research prospects are outlined, aiming to further advance research and innovation in this field. Full article
(This article belongs to the Special Issue Advanced Drying Technologies in Food Processing)
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