Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices
An infrared-assisted heat pump drying (IR-HPD) was designed and used for drying of mushroom slices at three different infrared (IR) powers (50, 100, and 150 W) and a fixed drying temperature of 40°C and air velocity of 1 m/s. The changes in total phenolic content (TPC), total antioxidant capacity (...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2023-10-01
|
| Series: | Journal of Agricultural Engineering |
| Subjects: | |
| Online Access: | https://agroengineering.org/index.php/jae/article/view/1537 |
| _version_ | 1797661521440931840 |
|---|---|
| author | Senanur Durgut Malçok Azime Özkan Karabacak Ertürk Bekar Cüneyt Tunçkal Canan Ece Tamer |
| author_facet | Senanur Durgut Malçok Azime Özkan Karabacak Ertürk Bekar Cüneyt Tunçkal Canan Ece Tamer |
| author_sort | Senanur Durgut Malçok |
| collection | DOAJ |
| description |
An infrared-assisted heat pump drying (IR-HPD) was designed and used for drying of mushroom slices at three different infrared (IR) powers (50, 100, and 150 W) and a fixed drying temperature of 40°C and air velocity of 1 m/s. The changes in total phenolic content (TPC), total antioxidant capacity (TAC) and individual phenolic contents bioaccessibility, drying characteristics, and colour values of mushroom slices were investigated. IR-HPD provided 13.11 to 30.77% higher energy savings than HPD and reduced drying time between 9.48 and 26.72%. Page, Modified Page models were considered the best for predicting the thin layer drying behaviour of mushroom slices. The effective moisture diffusivity (Deff) value increased with IR power and ranged between 6.491x10-10 and 9.023x10-10 m2s-1. The contents of TPC, TAC, and individual phenolics in mushroom slices were significantly reduced (p<0.05) after drying. In vitro the bioaccessibility of phenolic compounds and TAC generally decreased, whereas TPC bioaccessibility was increased. Colour values were decreased except for a* value that increased after drying. Thermal imaging results showed that IR lamps increase the temperature of the products in the middle close to the lamp by approximately 1.5°C. In addition, thermal imaging gave a better understanding and visualised the effect of different power IR lamps on the temperature distribution of the products according to their distance from the lamp. As a result, drying mushrooms with a hybrid drying system combined with IR and heat pump dryer provided higher energy savings than HPD, reduced drying time, and maintained the physical and nutritional characteristics of mushrooms. Overall, the use of IR-HPD is an alternative tool that allows us to obtain high-quality dried mushrooms with good nutritional attributes and a high amount of bioaccessible polyphenols.
|
| first_indexed | 2024-03-11T18:46:52Z |
| format | Article |
| id | doaj.art-8839a2bdef7c4721ad1c79f88fc96440 |
| institution | Directory Open Access Journal |
| issn | 1974-7071 2239-6268 |
| language | English |
| last_indexed | 2024-03-11T18:46:52Z |
| publishDate | 2023-10-01 |
| publisher | PAGEPress Publications |
| record_format | Article |
| series | Journal of Agricultural Engineering |
| spelling | doaj.art-8839a2bdef7c4721ad1c79f88fc964402023-10-11T20:06:36ZengPAGEPress PublicationsJournal of Agricultural Engineering1974-70712239-62682023-10-0154310.4081/jae.2023.1537Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slicesSenanur Durgut Malçok0Azime Özkan Karabacak1Ertürk Bekar2Cüneyt Tunçkal3Canan Ece Tamer4Faculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Gorukle, BursaGemlik Asim Kocabiyik Vocational School, Food Technology Program, Bursa Uludag University, Gemlik, Bursa; Science and Technology Application and Research Center, Bursa Uludag University, Gorukle, BursaFaculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Gorukle, Bursa; Science and Technology Application and Research Center, Bursa Uludag University, Gorukle, BursaElectric and Energy Department, Air Conditioning and Refrigeration Technology Program, Yalova Community College, Yalova UniversityFaculty of Agriculture, Department of Food Engineering, Bursa Uludag University, Gorukle, Bursa An infrared-assisted heat pump drying (IR-HPD) was designed and used for drying of mushroom slices at three different infrared (IR) powers (50, 100, and 150 W) and a fixed drying temperature of 40°C and air velocity of 1 m/s. The changes in total phenolic content (TPC), total antioxidant capacity (TAC) and individual phenolic contents bioaccessibility, drying characteristics, and colour values of mushroom slices were investigated. IR-HPD provided 13.11 to 30.77% higher energy savings than HPD and reduced drying time between 9.48 and 26.72%. Page, Modified Page models were considered the best for predicting the thin layer drying behaviour of mushroom slices. The effective moisture diffusivity (Deff) value increased with IR power and ranged between 6.491x10-10 and 9.023x10-10 m2s-1. The contents of TPC, TAC, and individual phenolics in mushroom slices were significantly reduced (p<0.05) after drying. In vitro the bioaccessibility of phenolic compounds and TAC generally decreased, whereas TPC bioaccessibility was increased. Colour values were decreased except for a* value that increased after drying. Thermal imaging results showed that IR lamps increase the temperature of the products in the middle close to the lamp by approximately 1.5°C. In addition, thermal imaging gave a better understanding and visualised the effect of different power IR lamps on the temperature distribution of the products according to their distance from the lamp. As a result, drying mushrooms with a hybrid drying system combined with IR and heat pump dryer provided higher energy savings than HPD, reduced drying time, and maintained the physical and nutritional characteristics of mushrooms. Overall, the use of IR-HPD is an alternative tool that allows us to obtain high-quality dried mushrooms with good nutritional attributes and a high amount of bioaccessible polyphenols. https://agroengineering.org/index.php/jae/article/view/1537Infrared-assisted heat pump drying (IR-HPD)mushroombioaccessibility. |
| spellingShingle | Senanur Durgut Malçok Azime Özkan Karabacak Ertürk Bekar Cüneyt Tunçkal Canan Ece Tamer Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices Journal of Agricultural Engineering Infrared-assisted heat pump drying (IR-HPD) mushroom bioaccessibility. |
| title | Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices |
| title_full | Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices |
| title_fullStr | Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices |
| title_full_unstemmed | Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices |
| title_short | Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices |
| title_sort | influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics colour thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices |
| topic | Infrared-assisted heat pump drying (IR-HPD) mushroom bioaccessibility. |
| url | https://agroengineering.org/index.php/jae/article/view/1537 |
| work_keys_str_mv | AT senanurdurgutmalcok influenceofahybriddryingcombinedwithinfraredandheatpumpdryerondryingcharacteristicscolourthermalimagingandbioaccessibilityofphenolicsandantioxidantcapacityofmushroomslices AT azimeozkankarabacak influenceofahybriddryingcombinedwithinfraredandheatpumpdryerondryingcharacteristicscolourthermalimagingandbioaccessibilityofphenolicsandantioxidantcapacityofmushroomslices AT erturkbekar influenceofahybriddryingcombinedwithinfraredandheatpumpdryerondryingcharacteristicscolourthermalimagingandbioaccessibilityofphenolicsandantioxidantcapacityofmushroomslices AT cuneyttunckal influenceofahybriddryingcombinedwithinfraredandheatpumpdryerondryingcharacteristicscolourthermalimagingandbioaccessibilityofphenolicsandantioxidantcapacityofmushroomslices AT cananecetamer influenceofahybriddryingcombinedwithinfraredandheatpumpdryerondryingcharacteristicscolourthermalimagingandbioaccessibilityofphenolicsandantioxidantcapacityofmushroomslices |