Dry Food Research Articles

Starch to protein ratio and food moisture content influence water balance and urine supersaturation in cats.

Two starch to protein ratios (high starch [HS], 25% starch and 36% protein; high protein [HP], 15% starch and 53% protein on DM basis) and two moisture contents (5%, dry kibbles; 80%, wet food) were compared in a 2 x 2 factorial arrangement totaling 4 diets. Each diet was evaluated in 9 cats, with 8 d of total collection of urine and feces. Results were subjected to an analysis of variance of the effects of starch to protein ratio, moisture content and their interactions (P<0.05). Urine density was lower and volume was higher in cats fed wet foods (P<0.01). Calcium (Ca) urine concentration was higher for dry and HP diets (P<0.05). The oxalate urine concentration was 60% higher for cats fed both HS formulations (dry and wet; P<0.05). The relative supersaturation (RSS) of urine for calcium oxalate was higher for dry foods and HS formulations (P<0.01), and for struvite, it was lower for both wet foods, and among the dry diets, it was lower for the HS than for the HP formulation (P<0.01). Foods with a high protein-to-starch ratio reduced urine oxalate and RSS for calcium oxalate in wet and dry diets, and wet foods reduced RSS for calcium oxalate and struvite.

Energy and exergy evaluation in a densified biomass burner using cocoa shells, intended for air heating for the artificial drying of food

Residual biomass as a renewable resource provides alternatives for energy generation, turning a problem into an opportunity for the industry. This study aims to analyze the energy and exergy performance of a biomass burner that uses cocoa shells as fuel for air heating and subsequent artificial drying of food. The study involves a conventional exergy analysis evaluating the energy performance of the equipment and proposing improvements to enhance the thermal efficiency of the system. The research consists of six phases: it begins with defining the input data of the system, followed by determining the thermodynamic properties of the working fluid (air), the exergies of the biofuel and the working fluid are calculated, energy and exergy balances are performed in the heat exchanger of the burner, and efficiencies are obtained. Finally, a sensitivity analysis is conducted to understand the burner’s behavior under different scenarios. The results showed an average exergy efficiency of 9.8%. By increasing energy efficiency in the sensitivity analysis, the outlet temperature rises to 164°C; however, exergy destruction decreases by 48.7%. One of the significant conclusions of this study proposes modifying the coil design to improve the exergy efficiency of the system due to its heat transfer capacity to the air.

GENETIC PROGRAMMING-BASED PREDICTIVE MODELLING OF MOISTURE RATIO IN DRYING OF GRAPES USING DESICCANT ROTARY DRYER

In this study predictive models are developed for moisture ratio in the drying process of grapes using a desiccant rotary dryer. Response Surface Methodology (RSM) and Genetic Programming (GP) are employed to capture the relationship between critical drying parameters—temperature, airflow velocity and time—and the moisture ratio. The RSM model demonstrated high accuracy with a correlation coefficient of 0.992, whereas the GP model achieved a slightly lower correlation coefficient of 0.983. However, GP offered a simpler and interpretable structure. Comparative analysis reveals that both the models are in close proximity of experimental data and thus, are suitable for predicting drying parameters in food processing. This study highlights the effectiveness of using GP to enhance efficiency in grape drying— with implications for broader food dehydration applications.

Review on the Air Temperature and Humidity Produce by Solar Dryer and Potential to be Reused

This article presents a comprehensive review of recent advancements in the reuse of waste heat from solar food dryers, a strategy that holds significant potential to improve system efficiency and sustainability. Solar drying systems typically discharge air at temperatures between 40°C and 70°C, resulting in a substantial loss of free solar thermal energy up to 50% of total energy. This review introduces novel approaches to capturing and reusing this low-quality heat, including the integration of desiccant materials that can boost drying efficiency by up to 64%, and innovative designs like rotating dryer wheels, which increase effective heat gains by an average of 153%. Unlike previous studies, this article not only aggregates and analyzes field test data such as outlet temperatures, humidity levels, and heat recovery efficiencies but also identifies practical and scalable solutions for heat reuse, such as water heating, space heating, and heating nearby cold rooms. By providing quantitative results and exploring the potential for continuous 24-hour operation through advanced heat management techniques, this review offers new insights and practical guidelines for engineers and researchers aiming to make solar drying processes more energy-efficient and commercially viable. This work is particularly relevant for those interested in developing sustainable agricultural practices, as it highlights the most promising methods for reducing energy waste and enhancing the overall performance of solar dryers. The novel synthesis of existing technologies and the identification of key areas for future research make this article a valuable resource for advancing the field of solar drying.

A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods

The Rhodomyrtus tomentosa berry (RTB) has attracted the attention of researchers for its medicinal and nutritional characteristics. However, there is limited research on the influence of different drying methods on RTB quality. The objective of this work was to evaluate the effect of vacuum microwave drying (VMD), heat pump drying (HPD), and sun drying (SD) on the quality characteristics, microstructure, and antioxidant capacity of RTB. Results indicated that compared with HPD and SD, VMD enhanced the quality of RTB and could complete the drying process in a shorter time (3.6 hrs). In addition, VMD was able to retain a higher level of bioactive compounds and antioxidant capacity with an improved rehydration ratio. The microscopic images showed that the VMD had an obvious porous structure, facilitating the water evaporation. This suggested that VMD is an efficient drying technology for producing high-quality dried products.

Impact of Solar Bubble Drying on Milling Quality of Large-scale Paddy

Rice is the staple food for a large part of human population, in particular for the hundreds of millions of Asians, Africans, and Latin Americans living in the tropics and subtropics should be "About 65% of the population in India. For the offseason utilization of paddy, drying is critical for long-term storage. To address the challenge of low-cost drying methods in rural areas, the drying performance of the solar bubble dryer (SBD), developed by IRRI, was compared against open sun drying (SD) and solar tunnel drying (STD) under the climatic conditions of Odisha. SBD provides a more consistent and controlled temperature, which helps preserve the quality of the paddy. SBD can handle larger quantities of paddy than traditional solar dryers which reduces operational cost. After drying process milling properties of raw paddy rice were evaluated and found that total rice yield was 68.70±1.21 % for solar bubble dryer, 67.44±1.39% for solar tunnel dryer and 66.63±1.71% for solar drying. The head rice yield was higher (56.24±0.80%) for paddy dried using SBD compared to sun drying method (52.46±1.09%) and solar tunnel drying method (54.35±0.19%). Based on the statistical analysis, we reject the null hypothesis and conclude that SBD is statistically significant compared to STD and SD in terms of drying efficiency. The results suggest that SBD can effectively reduce the moisture content of paddy, making it a more efficient drying method. In conclusion, this study provides strong evidence that solar bubble drying is an effective method for improving the milling quality of large-scale paddy, resulting in higher quality rice, reduced energy consumption, and increased economic benefits for rural farmers and processors.

Chemical composition and carbohydrates of seaweed Sargassum sp. with different drying methods

Sargassum sp., a brown seaweed abundant in Semau Island, East Nusa Tenggara, Indonesia, has potential as an alternative feed source in animal nutrition due to its rich chemical composition. This study aimed to determine Sargassum sp.'s chemical and carbohydrate composition using different drying methods to evaluate its suitability as livestock feed. A Completely Randomized Design (CRD) with three treatments—sun drying, oven drying at 60°C, and air drying—and five replications were employed. Using standard proximate analysis, fresh seaweed samples were dried according to the treatments and analyzed for dry matter, organic matter, crude protein, crude fat, crude fiber, and carbohydrate content. The results showed that the drying method significantly affected (P &lt; 0.05) the dry matter, moisture content, ash content, organic matter, crude protein, and crude fat of Sargassum sp. but had no significant effect (P &gt; 0.05) on crude fiber and carbohydrate content. Air-dried samples exhibited the highest crude protein content (6.38%) compared to sun-dried (4.71%) and oven-dried (4.94%) samples, indicating better preservation of protein at lower temperatures. Crude fat content was highest in sun-dried samples (0.56%) and lowest in air-dried samples (0.24%). Carbohydrate content ranged from 52.83% to 54.00% across all treatments without significant differences. These findings suggest that air drying is the most effective method for retaining the nutritional components of Sargassum sp., enhancing its potential as a valuable ingredient in animal feed formulations. The drying method significantly influences Sargassum sp. seaweed's chemical composition. Air drying preserves key nutritional components, making it the recommended method for processing Sargassum sp. for use in animal nutrition.

Effect of different drying techniques on the physicochemical and nutritional properties of Moringa oleifera leaves powder and their application in bakery product

The study analyzed the influence of drying methods and conditions on the quality of moringa leaves powder (MLP) and determined the optimal MLP to wheat flour ratio for cake development. Cabinet drying temperatures enhanced mass and tapped density but reduced the angle of repose, water retention capacity, and oil retention capacity. The moisture content of cabinet-dried MLP samples exhibited a substantial reduction as temperature is increased. The crude protein and fat content increased with increasing drying temperatures. Vacuum dried samples had the highest fiber content (16.62g/100g). Cabinet dried samples at 60°C had the highest ash content (8.37g/100g). The energy obtained from MLP dried in a cabinet at 70°C was the highest (383.33 Kcal/kg). The mineral composition of MLP in vacuum drying showed the largest growth. Sun drying was less efficient in preserving antioxidant components, while vacuum drying was the most successful. But sun drying was more cost effective than that of other drying methods. The composition of cakes formulated from MLP and wheat flour blends exhibited notable variations characterized by an increase in protein content and decrease in carbohydrate content with the incorporation of MLP. 5% and 10% MLP enriched cakes showed the best customer acceptance.

Deciphering Cronobacter sakazakii pathogenicity: Exploring virulence factors and host interactions": A short review

Opportunistic human pathogen called Cronobacter spp. can cause severe illnesses in immunocompromised individuals and newborns. These species are mostly responsible for disorders like meningitis, necrotizing enterocolitis, and bacteremia because they can survive in very dry foods like PIF and have also been identified in various environmental niches, including plants. These species' contamination is ascribed to biofilms, which are biotic or abiotic surface communities. Because they build biofilms on a variety of surfaces, identifying and eliminating them is extremely difficult. For the purpose of creating efficient treatment interventions and preventative measures, it is essential to comprehend the processes of virulence and the relationship between this pathogen and its host. A variety of virulence factors, such as adhesion factors, invasion proteins, biofilm formation components, and secreted toxins, contribute to Cronobacter spp. pathogenicity. Genes involved in capsule formation—such as those involved in exopolysaccharide synthesis—are essential to its pathogenicity because they are critical in desiccation resistance and resistance to host immunological defenses. Furthermore, genes that encode flagella, fimbriae, and outer membrane proteins are linked to host cell adherence and invasion. This review also explores the emerging link between Cronobacter spp. and plants, highlighting the bacterium's ability to survive and persist in the environment because Plants may act as reservoirs, contributing to the contamination of raw agricultural products, which can subsequently enter the food supply chain. Developing focused preventative measures and treatment approaches requires knowledge of the various biological as well as genetic factors that contribute to Cronobacter spp. virulence and how it affects the host. This review clarifies the effects of Cronobacter spp. on the host and investigates the genes linked to virulence in Cronobacter.

The mechanism of peanut shell flavonoids inhibiting the oxidation of myofibrillar protein: An elucidation of the antioxidative preservation action of peanut shell flavonoids on chilled pork.

Flavonoids, a significant subclass of polyphenols, possess antioxidant properties and contribute to the preservation of chilled meat. In this paper, a phosphate buffer solution (pH = 6.25, simulated chilled pork) and a Fenton oxidation system (simulated myofibrillar protein oxidation process during storage) were established to explain the antioxidative preservation of chilled pork using peanut shell flavonoids (PSFs). The results indicated that PSFs changed the secondary structure of myofibrillar protein (MP), significantly inhibiting the oxidation of amino acids and the formation of carbonyl groups in MP (P < 0.05). Because PSFs and amino acids in chilled pork were combined to form complex through non-covalent bond in a pH 6.25 environment and covalent bond in a Fenton oxidation system. The antioxidant capacity of the complex was significantly enhanced (P < 0.05). The molecular docking technique predicted the antioxidant binding sites were Cys176, Ala182 and Val 124. This study provides a theoretical foundation for the preservation of chilled pork using PSFs.

Exploring the freshness biomarker and volatiles formation in stored pork by means of lipidomics and volatilomics

Raw pork is prone to oxidation and rancidity as it contains a high level of unsaturated lipid molecules. Reliable biomarkers to benchmark pork freshness and their formation have not been systematically investigated. The results indicated that the peroxide values, TVB-N and rancid volatiles dramatically increased in pork during the storage period (4 °C, 0–9 d). Concentrations of most volatile compounds with carbonyl groups were increased markedly in pork during storing, including hexanal, acetic acid, and hexadecanoic acid methyl ester. Lipidomics, volatilomics and chemometrics methods were used to discriminate the freshness of pork, among which acetic acid and PC O-20:3 emerged as the most reliable freshness biomarkers. Phospholipids and neutral lipids, including phosphatidylcholines (PC), triglycerides (TG), and phosphatidylethanolamine (PE), played a crucial role in the formation of rancid volatiles and the decreased freshness. This work will provide technical supports for the efficient storage and preservation of raw meat.

Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken breast meat preservation

Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken breast meat preservation

Comparative Study of the proximate composition and antioxidant capacity of processed Corchorus olitorius

Corchorus olitorius is globally used both as a vegetable and as herb for medical and therapeutic purposes. The aim of this study was to evaluate the effect of different processing techniques (air drying- AD, oven drying- OD and sun drying- SD) on the antioxidant activity and proximate composition of Corchorus olitorius. The moisture content of C. olitorius was significantly higher in SD and OD drying methods and was also significantly lower in AD when compared to other drying method. There is a significant increase in the carbohydrate level and ash content in the air-dried processed C. olitorius. All the other nutrients including crude protein and fats show that temperature conditions in oven drying, sun drying and air drying had no substantial effect on its retention. Highest 2, 2-diphenyl-2-picryl-hydrazyl free radical scavenging activity (DPPH %) and Ferric reducing antioxidant power (FRAP) value retention were observed in air drying and lowest in oven drying. The proximate composition and antioxidant activity of C. olitorius were found to be significantly higher (p &lt; 0.05) in AD compared to OD and SD. The study concluded that AD should be considered an appropriate drying procedure for retaining excellent nutritive qualities and antioxidant capacity of Corchorus olitorius.

Anaerobic decomposition of substandard pet food as a raw material source for producing hydrogen from methane

A potential raw material for producing hydrogen (the main carrier for the accumulation, storage and transportation of energy) is methane from biogas. An approach to producing biogas with a high methane content (69–72%) from waste commercial dry and wet food for dogs and cats under mesophilic conditions has been demonstrated. For 27–28 days under anaerobic conditions, the degree of biotransformation of waste was 60–88%. As a result of mineralization of watered organic waste, the content of ammonium nitrogen and phosphorus in the form of phosphates amounted to 676–887 mgNH4+/l and 77–160 mgPO43-/l, respectively. In anaerobically treated effluent, accumulation of sulfide ions up to 22 mg/l was observed. The solid sediment and anaerobically treated effluent (liquid fraction) obtained upon completion of the biotransformation of pet food waste are a potential organic fertilizer for agricultural needs, and methane from biogas is a raw material for producing hydrogen and pure carbon for the needs of the nanoindustry.

Experimental study on conversion of blanched grapes to raisins without chemicals through solar dryer to reduce drying time

Solar dryers are solar thermal devices which increase the drying temperature and aid in moisture removal from the load, leading to faster drying of the agri-product as compared to the open sun drying. Conversion of grapes to raisins can be effectively achieved through solar dryers, and efforts are ongoing to improve the efficiency and further reduce the drying time. Usually in order to reduce the drying time for the conversion of grapes to raisins several pre-treatment methods with the use of chemicals are employed. In the present work pre-treatment in the form of blanching of grapes is adopted without the use of any chemicals to study the effect on the drying time in the solar dryer. The experimental results have been compared with the study of conversion of grapes to raisins with the same solar dryer without blanching. It is found that pre-treatment in the form of blanching resulted in a reduction in drying time to almost half. Experimental observations for the temperature profile studies relating to ambient temperature, air temperature inside the dryer, base plate temperature and solar radiation are presented in the form of graphs and calculations have been carried out for the estimation of drying rate and efficiency.

Analysis and control of hybrid convection-radiation drying systems toward energy saving strategy.

Food drying is a vital technology in agricultural preservation, where hybrid drying provides efficient moisture removal. However, the transient behavior of the moisture ratio ( ) and associated drying rate ( ) could increase energy consumption if not managed with an effective energy-saving strategy. This study investigates the impacts of hybrid convection-radiation drying on , , drying time, and energy consumption. Unlike previous studies, which have not fully addressed the connections between operating conditions and drying kinetics, this work provides new insights into these relationships. Additionally, an artificial neural network (ANN) control model is applied to optimize energy consumption, offering a new approach to improving the efficiency of the drying process. During the experiment, the airflow velocity was varied from 0.7m/s to 1.5m/s, the airflow temperature was varied from 40°C to 60°C, and the radiation intensity was varied from 1500W/m2 to 3000W/m2. The results showed that the transient behavior exhibited four data groups with consistent and through the mean and statistical analysis. Increasing radiation intensity and air temperature has decreased the drying time, while higher airflow has increased the drying time. The energy indices were enhanced by increasing radiation intensity and temperature while reducing airflow velocity. The measured of all groups exhibited similar kinetics behavior, while the associated exhibited similar clustering through the self-organizing map. Those findings were further controlled using an ANN model with 99% predicting accuracy. With airborne heating at 60°C and airflow at 0.7m/s, the radiation intensity is transiently controlled, showing a 6.5% drying time reduction and a 36% energy saving. Thus, controlling the radiation intensity and its impact on the slice properties is highly desirable in future work. This work could help designers improve the processing efficiency and energy conservation of garlic slices drying.

Impact of drying techniques on volatile aroma profiles and formation mechanisms of black soybean thua nao

Thua nao, a traditional Thai fermented soybean, offers a unique aroma and nutritional value. However, fresh thua nao cannot be stored for long periods due to its high in water activity (aw). This study examined the effects of various drying methods, including natural sun drying and machine drying methods, namely hot air, microwave vacuum (MIC), and vacuum drying on the qualities of dried black soybean thua nao. Our findings showed that MIC-treated sample showed the lowest aw and highest crude fat and TVB-N contents. Volatile aroma compounds were categorized according to odor description and clustered using principal component analysis (PCA). Drying methods influenced volatile compounds associated with lipid oxidation (green-fatty attribute) and the Maillard reaction (nutty-roasted, sweet, sulfurous, and smoky attributes). PCA results indicated that volatile profiles of the sun-dried sample differed from the others. This research establishes a correlation between sugar and free fatty acid precursors and aroma attributes.

Effect of drying methods and variety on the chemical composition, functional, and microbial properties of date flour

AbstractBackgroundDates are highly perishable fruits, and maintaining their quality during storage is essential for both commercial viability and consumer satisfaction. One effective strategy for preserving their nutritional and functional properties is through drying, which reduces moisture content and inhibits microbial growth while concentrating essential nutrients. This study compared the impact of three drying methods (sun drying, hot air oven drying, and cabinet drying) on the chemical, functional, and microbial properties of date flour. The flesh of two date varieties, Amber and Sukkari, was processed by washing, drying at 65°C, milling, and sieving to obtain fine flour, which was then subjected to analysis.ResultsThe results revealed that fat (5.35 ± 0.07%), protein (10.50 ± 0.00%), and crude fiber (8.57 ± 0.59%) contents were higher in hot‐air oven‐dried amber date fruit. Moisture (12.94 ± 0.63%), ash (2.37 ± 0.03%), and vitamin C (0.024 ± 0.00 mg/100 g) contents were reported to be higher in sun‐dried Sukkari date due to the slower drying process and exposure to lower drying temperatures during sun drying, which allows for minimal thermal degradation of heat‐sensitive compounds like vitamin C. Oven‐dried Amber date powder displayed greater water absorption (1.10 mL/g) and solubility (66.60%). In terms of microbial analysis, both hot air oven‐dried Amber and Sukkari dates had the lowest total viable count (1.19 × 105 and 9.45 × 104 CFU/mL, respectively).ConclusionHot air oven drying is a suitable method for drying date fruit as it results in the highest retention of protein, fiber, and ash content while also maintaining low moisture levels, reducing microbial growth, and improving shelf life.

Investigating the Influence of Organic Loading Rate, Temperature and Stirring Speed on Biogas Production Using Agricultural Waste in South Africa

Biogas production offers an alternate method for managing agricultural waste and contributes to sustainable renewable energy generation. Anaerobic digestion (AD) enables the transformation of organic waste, including agricultural substrates, into biogas, mostly consisting of methane, carbon dioxide, and trace gases such as ammonia and hydrogen sulphide. The objective of this study was to employ a 30 L semi-continuous stirred tank reactor to evaluate the effects of organic loading rate, temperature, and speed of stirring on biogas production. The reactor was inoculated with 8.6 L and filled with 11.4 L of a mixed substrate including cattle manure, potato waste, potato starch waste, fruit waste, and expired dry dog food. The reactor was evaluated with organic loading rates (OLRs) of 11.2, 12.2, and 13.2 g VS/L d, and stirring speeds of 25.5, 35.5, and 45.5 rpm. The results indicated that the maximum yield was 12.2 g VS/L d at 45.5 rpm, and in thermophilic conditions, the biogas yield surpassed that of mesophilic conditions, measuring 105,860 NmL/g VS compared to 69,800 NmL/g VS. This study emphasises the significance of optimising operational parameters to improve biogas output, thereby contributing to sustainable energy resources and advancing the Sustainable Development Goals (SDGs).

AI-Enabled Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future Directions

AI-Enabled Optical Sensing for Smart and Precision Food Drying: Techniques, Applications and Future Directions