Impact of Tissue Decay on Drying Kinetics, Moisture Diffusivity, and Microstructure of Bell Pepper and Strawberry
Rattachement africain : us, jo. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
This study investigates the potential to transform plant-based waste into a sustainable resource for animal feed through dehydration. Currently, research on the drying performance of decayed plant tissues remains scarce. To address this gap, we explored the use of a thermogravimetric analyzer (TGA) as a precisely controlled convective drying method to evaluate the drying performance of decayed strawberries (ST) and bell peppers (BP), as models for high- and low-porous structures, respectively. Drying curves, moisture diffusivity, yeast and mold load, and microstructure of decayed plant tissues were evaluated. Our results showed that decayed BP and ST tissues dried up to 22% faster than fresh tissues, with a higher effective moisture diffusivity. Significantly higher yeast and mold counts (log CFU/g) were detected in decayed tissues, resulting in softening and deterioration of the plant tissues. Significant differences were found in the effective moisture diffusivity (Deff) of bell pepper (BP) and strawberry (ST), with ST tissues exhibiting a greater degree of decay. The microstructural changes in the cell wall caused by decay influenced drying performance and mass transport kinetics, indicating that drying decayed plant tissues is less time-consuming than drying fresh food. These findings offer critical insights for designing drying processes that enhance the value of food waste.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Impact of Tissue Decay on Drying Kinetics, Moisture Diffusivity, and Microstructure of Bell Pepper and Strawberry
- Date Crossref
- 01/10/2025
- Éditeur
- MDPI AG
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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University of Illinois Urbana-Champaign pays non établi dans la noticeUniversité ou école supérieure
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Jordan University of Science and Technology Department of Nutrition and Food Technology pays non établi dans la noticeUniversité ou école supérieure
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North Carolina Agricultural and Technical State University pays non établi dans la noticeUniversité ou école supérieure
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University of Illinois at Urbana-Champaign Department of Food Science and Human Nutrition pays non établi dans la noticeUniversité ou école supérieure
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College of Agriculture and Environmental Sciences Urban and Community Food Complex pays non établi dans la noticeUniversité ou école supérieure
University of Illinois Urbana-Champaign, Department of Nutrition and Food Technology — Jordan University of Science and Technology et North Carolina Agricultural and Technical State University, avec 2 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.