Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear (Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed
Abstract
In order to improve the uniformity of microwave absorption and obtain good drying quality, a vibratory fluidized bed was used during the microwave drying of balsam pear slices. The temperature distribution of the materials during drying is discussed. The water state and drying quality of the balsam pear slices with blanching, ultrasonic, and superheated steam pretreatment were measured using low-field nuclear magnetic resonance and scanning electron microscopy. As a result, the drying uniformity of balsam pear slices was improved, and the drying temperature decreased more than 10 °C using the microwave vibratory fluidized bed. By using an ultrasonic pretreatment step, the activity of the water molecules was improved, and the drying time was reduced by 10 min, but the product was discolored during drying. Blanching and superheated steam pretreatment did not improve the activity of water molecules, but the product color changes were minimal and drying time was reduced by 20 min. The microstructure of dehydrated balsam pear slices was destructed seriously caused by this heat–moist pretreatment. Therefore, a variety of pretreatments should be integrated for the comprehensive control of the processing characteristics, such as enzyme deactivation and improving water activity, to further improve the drying efficiency and quality of balsam pear slices.
Acknowledgements
We acknowledge the financial support provided to us by the National Key Research and Development Program of China (2017YFD400900), which enabled us to carry out this study. We would like to thank LetPub (www.letpub.com) for providing linguistic assistance during the preparation of this manuscript.
References
[1] Zhang M, Tang J, Mujumdar A, Wang S. Trends in microwave-related drying of fruits and vegetables. Trends Food Sci Technol. 2006;17:524–34.10.1016/j.tifs.2006.04.011Search in Google Scholar
[2] Tang J. Unlocking potentials of microwaves for food safety and quality. J Food Sci. 2015;80:E1776–93.10.1111/1750-3841.12959Search in Google Scholar PubMed PubMed Central
[3] Pu YY, Sun DW. Combined hot-air and microwave-vacuum drying for improving drying uniformity of mango slices based on hyperspectral imaging visualisation of moisture content distribution. Biosyst Eng. 2017;156:108–19.10.1016/j.biosystemseng.2017.01.006Search in Google Scholar
[4] Horuz E, Bozkurt H, Karataş H, Maskan M. Simultaneous application of microwave energy and hot air to whole drying process of apple slices: drying kinetics, modeling, temperature profile and energy aspect. Heat Mass Transfer. 2018;54:425–36.10.1007/s00231-017-2152-ySearch in Google Scholar
[5] Ren GY, Zeng FL, Duan X, Liu LL, Duan B, Wang MM, et al. The effect of glass transition temperature on the procedure of microwave–freeze drying of mushrooms (Agaricus bisporus). Drying Technol. 2015;33:169–75.10.1080/07373937.2014.942912Search in Google Scholar
[6] Sosamorales ME, Valeriojunco L, Lópezmalo A, García HS. Dielectric properties of foods: reported data in the twenty-first Century and their potential applications. LWT - Food Sci Technol. 2010;43:1169–79.10.1016/j.lwt.2010.03.017Search in Google Scholar
[7] Ahmed J, Ramaswamy HS, Raghavan VGS. Dielectric properties of butter in the MW frequency range as affected by salt and temperature. J Food Eng. 2007;82:351–8.10.1016/j.jfoodeng.2007.02.049Search in Google Scholar
[8] Souraki BA, Andrés A, Mowla D. Mathematical modeling of microwave-assisted inert medium fluidized bed drying of cylindrical carrot samples. Chem Eng Proces. 2009;48:296–305.10.1016/j.cep.2008.04.005Search in Google Scholar
[9] Feng H, Tang J. Microwave finish drying of diced apples in a spouted bed. J Food Sci. 1998;63:679–83.10.1111/j.1365-2621.1998.tb15811.xSearch in Google Scholar
[10] Feng H, Tang J, Cavalieri R. Combined microwave and spouted bed drying of diced apples: effect of drying conditions on drying kinetics and product temperature. Drying Technol. 1999;17:1981–98.10.1080/07373939908917668Search in Google Scholar
[11] Feng H, Tang J, Cavalieri R, Plumb O. Heat and mass transport in microwave drying of porous materials in a spouted bed. AIChE J. 2001;47:1499–512.10.1002/aic.690470704Search in Google Scholar
[12] Wang Y, Zhang M, Mujumdar AS, Mothibe KJ, Roknul Azam S. Study of drying uniformity in pulsed spouted microwave–vacuum drying of stem lettuce slices with regard to product quality. Drying Technol. 2013;31:91–101.10.1080/07373937.2012.721431Search in Google Scholar
[13] Roknul ASM, Zhang M, Wang ASM, Yuchuan. A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying Technol. 2014;32:657–66.10.1080/07373937.2013.850435Search in Google Scholar
[14] Lv W, Li S, Han Q, Zhao Y, Wu H. Study of the drying process of ginger (Zingiber officinale Roscoe) slices in microwave fluidized bed dryer. Drying Technol. 2016;34:1690–9.10.1080/07373937.2015.1137932Search in Google Scholar
[15] Xu C, Yu C, Li Y. Effect of blanching pretreatment on carrot texture attribute, rheological behavior, and cell structure during cooking process. LWT-Food Sci Technol. 2015;62:48–54.10.1016/j.lwt.2015.01.033Search in Google Scholar
[16] Zhao YY, Yi JY, Bi JF, Chen QQ, Zhou M, Zhang B. Improving of texture and rehydration properties by ultrasound pretreatment for infrared-dried shiitake mushroom slices. Drying Technol. 2018;1–11. https://doi.org/10.1080/07373937.2018.1456449.Search in Google Scholar
[17] Sledz M, Wiktor A, Rybak K, Nowacka M, Witrowa-Rajchert D. The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves. Appl Acoust. 2016;103:148–56.10.1016/j.apacoust.2015.05.006Search in Google Scholar
[18] Feng Y, Wu B, Yu X, Yagoub EGA, Sarpong F, Zhou C. Effect of catalytic infrared dry-blanching on the processing and quality characteristics of garlic slices. Food Chem. 2018;266:309–16.10.1016/j.foodchem.2018.06.012Search in Google Scholar PubMed
[19] Feng Y, Yu X, Yagoub AEA, Xu B, Wu B, Zhang L, et al. Vacuum pretreatment coupled to ultrasound assisted osmotic dehydration as a novel method for garlic slices dehydration. Ultrason Sonochem. 2019;50:363–72.10.1016/j.ultsonch.2018.09.038Search in Google Scholar PubMed
[20] Wang HO, Fu QQ, Chen SJ, Hu ZC, Xie HX. Effect of hot-water blanching pretreatment on drying characteristics and product qualities for the novel integrated freeze-drying of apple slices. J Food Qual. 2018;2018. https://doi.org/10.1155/2018/1347513.Search in Google Scholar
[21] Thanh Nguyen T, Asakura Y, Koda S, Yasuda K. Dependence of cavitation, chemical effect, and mechanical effect thresholds on ultrasonic frequency. Ultrason Sonochem. 2017;39:301–6.10.1016/j.ultsonch.2017.04.037Search in Google Scholar PubMed
[22] Horuz E, Jaafar HJ, Maskan M. Ultrasonication as pretreatment for drying of tomato slices in a hot air–microwave hybrid oven. Drying Technol. 2017;35:849–59.10.1080/07373937.2016.1222538Search in Google Scholar
[23] Deng LZ, Mujumdar A, Yang XH, Wang J, Zhang Q, Zheng ZA, et al. High humidity hot air impingement blanching (HHAIB) enhances drying rate and softens texture of apricot via cell wall pectin polysaccharides degradation and ultrastructure modification. Food Chem. 2018;261:292–300.10.1016/j.foodchem.2018.04.062Search in Google Scholar PubMed
[24] Tan SP, Kha TC, Parks SE, Roach PD. Bitter melon (Momordica charantia L.) bioactive composition and health benefits: a review. Food Rev Int. 2016;32:181–202.10.1080/87559129.2015.1057843Search in Google Scholar
[25] Tang Y, Li X, Li J, Ma C, Lai J, Li H. Effect of different pretreatment on callus formation from anther in balsam pear (Momordica charantia L.). J Med Plants Res. 2012;6:3393–5.10.5897/JMPR11.1752Search in Google Scholar
[26] An X, Li W, Liang Y, Mu L, Bao T. Fruit quality components of balsam pear (Momordica charantia L.) and soil respiration in response to soil moisture under two soil conditions. J Food Meas Charact. 2017;12:1–11.10.1007/s11694-017-9684-1Search in Google Scholar
[27] Tylewicz U, Aganovic K, Vannini M, Toepfl S, Bortolotti V, Dalla Rosa M, et al. Effect of pulsed electric field treatment on water distribution of freeze-dried apple tissue evaluated with DSC and TD-NMR techniques. Innovative Food Sci Emerg Technol. 2016;37:352–8.10.1016/j.ifset.2016.06.012Search in Google Scholar
[28] Badea E, Şendrea C, Carşote C, Adams A, Blümich B, Iovu H. Unilateral NMR and thermal microscopy studies of vegetable tanned leather exposed to dehydrothermal treatment and light irradiation. Microchem J. 2016;129:158–65.10.1016/j.microc.2016.06.013Search in Google Scholar
[29] Xu F, Jin X, Zhang L, Chen XD. Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods. Food Res Int. 2017;96:191.10.1016/j.foodres.2017.03.041Search in Google Scholar PubMed
[30] Chen W, Lin X, Ruan R, He C, Zhu R, Liu Y. Study on quickly and non-destructive estimate the moisture content of food using NMR. Food Res Dev. 2006;27:125–7.Search in Google Scholar
[31] Zhang X, Zhu S, Huang J, Xu G, Xu J, Li H. Analysis on internal moisture changes of carrot slices during drying process using low-field NMR. Trans Chinese Soc Agric Eng. 2012;28:282–7.Search in Google Scholar
[32] Wang F. Measurement of water content and moisture distribution in sludge by H nuclear magnetic resonance spectroscopy. Drying Technol. 2016;34:267–74.10.1080/07373937.2015.1047952Search in Google Scholar
[33] Wang Y, Zhang M, Mujumdar AS, Mothibe KJ, Azam SR. Effect of blanching on microwave freeze drying of stem lettuce cubes in a circular conduit drying chamber. J Food Eng. 2012;113:177–85.10.1016/j.jfoodeng.2012.06.007Search in Google Scholar
[34] Hills B, Takacs S, Belton P. A new interpretation of proton NMR relaxation time measurements of water in food. Food Chem. 1990;37:95–111.10.1016/0308-8146(90)90084-HSearch in Google Scholar
[35] Bertram HC, Karlsson AH, Andersen HJ. The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study. Meat Sci. 2003;65:1281–91.10.1016/S0309-1740(03)00038-XSearch in Google Scholar PubMed
[36] Fullerton GD, Potter JL, Dornbluth NC. NMR relaxation of protons in tissues and other macromolecular water solutions. Magn Reson Imaging. 1982;1:209–26.10.1016/0730-725X(82)90172-2Search in Google Scholar PubMed
[37] Roknul AS, Zhang M, Mujumdar AS, Wang Y. A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Drying Technol. 2014;32:657–66.10.1080/07373937.2013.850435Search in Google Scholar
[38] Rui W, Min Z, Mujumdar AS, Sun JC. Microwave freeze-drying characteristics and sensory quality of instant vegetable soup. Drying Technol. 2009;27:962–8.10.1080/07373930902902040Search in Google Scholar
[39] Wang R, Zhang M, Mujumdar AS. Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices. J Food Eng. 2010;101:131–9.10.1016/j.jfoodeng.2010.05.021Search in Google Scholar
[40] Huang J, Zhang M. Effect of three drying methods on the drying characteristics and quality of okra. Drying Technol. 2016;34:900–11.10.1080/07373937.2015.1086367Search in Google Scholar
© 2019 Walter de Gruyter GmbH, Berlin/Boston
Articles in the same Issue
- Modeling of the Adsorption/Desorption Characteristics and Properties of Anthocyanins from Extruded Red Cabbage Juice by Macroporous Adsorbent Resin
- Fructooligosaccharide Inhibits the Absorption of β-conglycinin (A Major Soybean Allergen) in IPEC-J2
- Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear (Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed
- Quercetin Recovery from Onion Solid Waste via Solid-Phase Extraction Using Molecularly Imprinted Polymer Nanoparticles
- Temperature Effects on Thermodynamic Parameters and Solubility of Curcumin O/W Nanodispersions Using Different Thermodynamic Models
- Effects of Metal Ion Addition on Acetic Acid Removal by Saccharomyces cerevisiae during Lychee Wine Fermentation
- Mechanical Properties of Hulless Barley Stem with Different Moisture Contents
- Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products
Articles in the same Issue
- Modeling of the Adsorption/Desorption Characteristics and Properties of Anthocyanins from Extruded Red Cabbage Juice by Macroporous Adsorbent Resin
- Fructooligosaccharide Inhibits the Absorption of β-conglycinin (A Major Soybean Allergen) in IPEC-J2
- Effect of Pretreatment Methods on the Moisture State and Drying Quality of Balsam Pear (Momordica charantia L.) Slices Using a Microwave Vibratory Fluidized Bed
- Quercetin Recovery from Onion Solid Waste via Solid-Phase Extraction Using Molecularly Imprinted Polymer Nanoparticles
- Temperature Effects on Thermodynamic Parameters and Solubility of Curcumin O/W Nanodispersions Using Different Thermodynamic Models
- Effects of Metal Ion Addition on Acetic Acid Removal by Saccharomyces cerevisiae during Lychee Wine Fermentation
- Mechanical Properties of Hulless Barley Stem with Different Moisture Contents
- Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products