Abstract
Powders manufactured from dried fruits and vegetables have wide applicability in the food industry. In this study, we focused on the structure of materials dried by different processes and its relationship to the physical properties of powders after grinding using potato samples. Air-dried (AD) samples showed significant shrinkage, while the interior of those dried by microwave-vacuum-drying (MVD) tended to be more porous, especially when pre-frozen, and showed a fine void structure similar to that with freeze-drying (FD). The particle size of powders obtained by grinding dried samples was coarse for AD-derived powders and fine and uniform for FD-derived powders, which showed the finest pore structure, followed closely by the pre-frozen MVD powder. The FD sample produced a fine, highly uniform powder; however, it required the longest drying time, while the pre-frozen MVD sample needed the shortest drying time. Therefore, in the context of drying efficiency and powder quality, the pre-frozen MVD technique has several advantages and can effectively dry potato samples. Although finer powders have advantages in terms of improved physicochemical properties, powders with smaller particles exhibit lower flowability; in this study, the FD-derived powder showed the lowest flowability. The present study suggests that the more porous the structure of the dried material with fine voids, the finer the powder after grinding.
Similar content being viewed by others
Data Availability
The datasets generated or analyzed during the current study are available from the corresponding author on reasonable request.
References
Abdullah, E. C., & Geldart, D. (1999). The use of bulk density measurements as flowability indicators. Powder Technology, 102(2), 151–165. https://doi.org/10.1016/S0032-5910(98)00208-3
Ando, Y., Hagiwara, S., Nabetani, H., Sotome, I., Okunishi, T., Okadome, H., Orikasa, T., & Tagawa, A. (2019a). Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple. Journal of Food Engineering, 244, 170–177. https://doi.org/10.1016/j.lwt.2018.10.064
Ando, Y., Hagiwara, S., Nabetani, H., Sotome, I., Okunishi, T., Okadome, H., Orikasa, T., & Tagawa, A. (2019b). Improvements of drying rate and structural quality of microwave-vacuum dried carrot by freeze-thaw pretreatment. LWT-Food Science and Technology, 100, 294–299. https://doi.org/10.1007/s11947-019-02340-9
Ando, Y., Okunishi, T., & Okadome, H. (2019c). Influences of blanching and freezing pretreatments on moisture diffusivity and quality attributes of pumpkin slices during convective air-drying. Food and Bioprocess Technology, 12(11), 1821–1831. https://doi.org/10.1007/s11947-019-02340-9
Arslan, D., & Özcan, M. M. (2012). Evaluation of drying methods with respect to drying kinetics, mineral content, and color characteristics of savory leaves. Food and Bioprocess Technology, 5(3), 983–991. https://doi.org/10.1007/s11947-010-0498-y
Bhandari, B. (2013). Introduction to food powders. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of food powders (1st ed., pp. 1–25). Woodhead Publishing. https://doi.org/10.1533/9780857098672.1
Bondaruk, J., Markowski, M., & Błaszczak, W. (2007). Effect of drying conditions on the quality of vacuum-microwave dried potato cubes. Journal of Food Engineering, 81(2), 306–312. https://doi.org/10.1016/j.jfoodeng.2006.10.028
Calín-Sanchez, Á., Figiel, A., Szarycz, M., Lech, K., Nuncio-Jáuregui, N., & Carbonell-Barrachina, Á. A. (2014a). Drying kinetics and energy consumption in the dehydration of pomegranate (Punica granatum L.) arils and rind. Food and Bioprocess Technology, 7(7), 2071–2083. https://doi.org/10.1007/s11947-013-1222-5
Calín-Sanchez, A., Figiel, A., Wojdyło, A., Szarycz, M., & Carbonell-Barrachina, A. A. (2014b). Drying of garlic slices using convective pre-drying and vacuum-microwave finishing drying: Kinetics, energy consumption, and quality studies. Food and Bioprocess Technology, 7(2), 398–408. https://doi.org/10.1007/s11947-013-1062-3
Camacho, M. M., Silva-Espinoza, M. A., & Martínez-Navarrete, N. (2022). Flowability, rehydration behaviour and bioactive compounds of an orange powder product as affected by particle size. Food and Bioprocess Technology, 15(3), 683–692. https://doi.org/10.1007/s11947-022-02773-9
Carr, R. L. (1965). Evaluating flow properties of solids. Chemical Engineering, 18, 163–168.
Chau, C. F., Wang, Y. T., & Wen, Y. L. (2007). Different micronization methods significantly improve the functionality of carrot insoluble fibre. Food Chemistry, 100(4), 1402–1408. https://doi.org/10.1016/j.foodchem.2005.11.034
Comings, E. W., & Sherwood, T. K. (1934). The drying of solids. vii moisture movement by capillarity in drying granular materials. Industrial & Engineering Chemistry, 26(10), 1096–1098. https://doi.org/10.1021/ie50298a017
Cui, Z. W., Xu, S. Y., & Sun, D. W. (2004). Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technology, 22(3), 563–575. https://doi.org/10.1081/DRT-120030001
Datta, A. K., & Rakesh, V. (2013). Principles of microwave combination heating. Comprehensive Reviews in Food Science and Food Safety, 12(1), 24–39. https://doi.org/10.1111/j.1541-4337.2012.00211.x
Fitzpatrick, J. (2013). Powder properties in food production systems. In B. Bhandari, N. Bansal, M. Zhang, & P. Schuck (Eds.), Handbook of food powders (1st ed., pp. 285–308). Woodhead Publishing. https://doi.org/10.1016/j.foodres.2022.111569
Gan, Q. I. U., Jiang, Y. L., & Yun, D. E. N. G. (2019). Drying characteristics, functional properties and in vitro digestion of purple potato slices dried by different methods. Journal of Integrative Agriculture, 18(9), 2162–2172. https://doi.org/10.1016/S2095-3119(19)62654-7
Gancarz, M., & Konstankiewicz, K. (2007). Changes of cellular structure of potato tuber parenchyma tissues during storage. Research in Agricultural Engineering, 53(2), 75–78. https://doi.org/10.17221/2118-RAE
Garcia-Amezquita, L. E., Tejada-Ortigoza, V., Serna-Saldivar, S. O., & Welti-Chanes, J. (2018). Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients. Food and Bioprocess Technology, 11(8), 1439–1463. https://doi.org/10.1007/s11947-018-2117-2
García-Martínez, E., Igual, M., Martín-Esparza, M. E., & Martínez-Navarrete, N. (2013). Assessment of the bioactive compounds, color, and mechanical properties of apricots as affected by drying treatment. Food and Bioprocess Technology, 6(11), 3247–3255. https://doi.org/10.1007/s11947-012-0988-1
Giri, S. K., & Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot-air dried mushrooms. Journal of Food Engineering, 78(2), 512–521. https://doi.org/10.1016/j.jfoodeng.2005.10.021
Goh, T. Y., Basah, S. N., Yazid, H., Safar, M. J. A., & Saad, F. S. A. (2018). Performance analysis of image thresholding: Otsu technique. Measurement, 114, 298–307. https://doi.org/10.1016/j.measurement.2017.09.052
Hazlett, R., Schmidmeier, C., & O’Mahony, J. A. (2021). Approaches for improving the flowability of high-protein dairy powders post spray drying–A review. Powder Technology, 388, 26–40. https://doi.org/10.1016/j.powtec.2021.03.021
Hu, Q. G., Zhang, M., Mujumdar, A. S., Xiao, G. N., & Jin-cai, S. (2006). Drying of edamames by hot air and vacuum microwave combination. Journal of Food Engineering, 77(4), 977–982. https://doi.org/10.1016/j.jfoodeng.2005.08.025
Huang, L. L., Zhang, M., Wang, L. P., Mujumdar, A. S., & Sun, D. F. (2012). Influence of combination drying methods on composition, texture, aroma and microstructure of apple slices. LWT-Food Science and Technology, 47(1), 183–188. https://doi.org/10.1016/j.lwt.2011.12.009
İzli, G., Yildiz, G., & Berk, S. E. (2022). Quality retention in pumpkin powder dried by combined microwave-convective drying. Journal of Food Science and Technology, 59(4), 1558–1569. https://doi.org/10.1007/s13197-021-05167-5
Kapoor, R., & Feng, H. (2022). Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders: The effect of drying methods. Powder Technology, 395, 290–300. https://doi.org/10.1016/j.powtec.2021.09.058
Karam, M. C., Petit, J., Zimmer, D., Djantou, E. B., & Scher, J. (2016). Effects of drying and grinding in production of fruit and vegetable powders: A review. Journal of Food Engineering, 188, 32–49. https://doi.org/10.1016/j.jfoodeng.2016.05.001
Leeratanarak, N., Devahastin, S., & Chiewchan, N. (2006). Drying kinetics and quality of potato chips undergoing different drying techniques. Journal of Food Engineering, 77(3), 635–643. https://doi.org/10.1016/j.jfoodeng.2005.07.022
Lin, T. M., Durance, T. D., & Scaman, C. H. (1998). Characterization of vacuum microwave, air and freeze dried carrot slices. Food Research International, 31(2), 111–117. https://doi.org/10.1016/S0963-9969(98)00070-2
Lin, X., Lyng, J., O’Donnell, C., & Sun, D. W. (2022). Effects of dielectric properties and microstructures on microwave-vacuum drying of mushroom (Agaricus bisporus) caps and stipes evaluated by non-destructive techniques. Food Chemistry, 367, 130698. https://doi.org/10.1016/j.foodchem.2021.130698
Liu, Y., Wu, J., Miao, S., Chong, C., & Sun, Y. (2014). Effect of a modified atmosphere on drying and quality characteristics of carrots. Food and Bioprocess Technology, 7(9), 2549–2559. https://doi.org/10.1016/j.foodchem.2021.130698
Majid, I., & Nanda, V. (2017). Effect of sprouting on the physical properties, morphology and flowability of onion powder. Journal of Food Measurement and Characterization, 11(4), 2033–2042. https://doi.org/10.1007/s11694-017-9586-2
María, B. T., Gemma, M., & Nuria, M. N. (2013). Combined drying technologies for high-quality kiwifruit powder production. Food and Bioprocess Technology, 6(12), 3544–3553. https://doi.org/10.1007/s11947-012-1030-3
Márquez, C. A., & De Michelis, A. (2011). Comparison of drying kinetics for small fruits with and without particle shrinkage considerations. Food and Bioprocess Technology, 4(7), 1212–1218. https://doi.org/10.1007/s11947-009-0218-7
Mujumdar, A. S., & Law, C. L. (2010). Drying technology: Trends and applications in postharvest processing. Food and Bioprocess Technology, 3(6), 843–852. https://doi.org/10.1007/s11947-010-0353-1
Muttakin, S., Kim, M. S., & Lee, D. U. (2015). Tailoring physicochemical and sensorial properties of defatted soybean flour using jet-milling technology. Food Chemistry, 187, 106–111. https://doi.org/10.1016/j.foodchem.2015.04.104
Nei, D., Ando, Y., & Sotome, I. (2022). Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing. Food Science and Technology Research, 28(3), 207–216. https://doi.org/10.3136/fstr.FSTR-D-21-00283
Nguyen, T. K., Mondor, M., & Ratti, C. (2018). Shrinkage of cellular food during air drying. Journal of Food Engineering, 230, 8–17. https://doi.org/10.1016/j.jfoodeng.2018.02.017
Orikasa, T., Koide, S., Okamoto, S., Imaizumi, T., Muramatsu, Y., Takeda, J. I., Shiina, T., & Tagawa, A. (2014). Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices. Journal of Food Engineering, 125, 51–58. https://doi.org/10.1016/j.jfoodeng.2013.10.027
Orikasa, T., Koide, S., Sugawara, H., Yoshida, M., Kato, K., Matsushima, U., Okada, M., Watanabe, T., Ando, Y., Shiina, T., & Tagawa, A. (2018). Applicability of vacuum-microwave drying for tomato fruit based on evaluations of energy cost, color, functional components, and sensory qualities. Journal of Food Processing and Preservation, 42(6), e13625. https://doi.org/10.1111/jfpp.13625
Orsat, V., Changrue, V., & Raghavan, V. G. (2006). Microwave drying of fruits and vegetables. Stewart Postharvest Review, 2(6), 1–7. https://doi.org/10.2212/spr.2006.6.4
Rattanadecho, P., & Makul, N. (2016). Microwave-assisted drying: A review of the state-of-the-art. Drying Technology, 34(1), 1–38. https://doi.org/10.1080/07373937.2014.957764
Rice, E. R., & Tengzelius, J. (1986). Die filling characteristics of metal powders. Powder Metallurgy, 29(3), 183–194. https://doi.org/10.1179/pom.1986.29.3.183
Rojas-Bravo, M., Rojas-Zenteno, E. G., Hernández-Carranza, P., Ávila-Sosa, R., Aguilar-Sánchez, R., Ruiz-López, I. I., & Ochoa-Velasco, C. E. (2019). A potential application of mango (Mangifera indica L. cv Manila) peel powder to increase the total phenolic compounds and antioxidant capacity of edible films and coatings. Food and Bioprocess Technology, 12(9), 1584–1592. https://doi.org/10.1007/s11947-019-02317-8
Sandler, N., Reiche, K., Heinämäki, J., & Yliruusi, J. (2010). Effect of moisture on powder flow properties of theophylline. Pharmaceutics, 2(3), 275–290. https://doi.org/10.3390/pharmaceutics2030275
Savlak, N., Türker, B., & Yeşilkanat, N. (2016). Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chemistry, 213, 180–186. https://doi.org/10.1016/j.foodchem.2016.06.064
Schneider, C. A., Rasband, W. S., & Eliceiri, K. W. (2012). NIH image to ImageJ: 25 years of image analysis. Nature Methods, 9(7), 671–675. https://doi.org/10.1038/nmeth.2089
Stasiak, M., Molenda, M., Opaliński, I., & Błaszczak, W. (2013). Mechanical properties of native maize, wheat, and potato starches. Czech Journal of Food Sciences, 31(4), 347–354. https://doi.org/10.17221/348/2012-CJFS
The Council for Science and Technology, MEXT, Japan. (2005). Analytical manual for standard tables of food composition in Japan (5th revised and enlarged ed., pp. 1–40). National Printing Bureau, Tokyo. (in Japanese).
Therdthai, N., & Zhou, W. (2009). Characterization of microwave vacuum drying and hot air drying of mint leaves (Mentha cordifolia Opiz ex Fresen). Journal of Food Engineering, 91(3), 482–489. https://doi.org/10.1016/j.jfoodeng.2008.09.031
Tian, J., Chen, J., Ye, X., & Chen, S. (2016). Health benefits of the potato affected by domestic cooking: A review. Food Chemistry, 202, 165–175. https://doi.org/10.1016/j.foodchem.2016.01.120
Tufaro, D., Bassoli, A., & Cappa, C. (2022). Okra (Abelmoschus esculentus) powder production and application in gluten-free bread: Effect of particle size. Food and Bioprocess Technology, 15(4), 904–914. https://doi.org/10.1007/s11947-022-02784-6
Turner, I. W., & Jolly, P. C. (1991). Combined microwave and convective drying of a porous material. Drying Technology, 9(5), 1209–1269. https://doi.org/10.1080/07373939108916749
Wang, C. C., Ciou, J. Y., & Chiang, P. Y. (2009). Effect of micronization on functional properties of the water caltrop (Trapa taiwanensis Nakai) pericarp. Food Chemistry, 113(4), 970–974. https://doi.org/10.1016/j.foodchem.2008.08.048
Wang, H., Liu, Z. L., Vidyarthi, S. K., Wang, Q. H., Gao, L., Li, B. R., Wei, Q., Liu, Y. H., & Xiao, H. W. (2020). Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes. Drying Technology, 39(3), 418–431. https://doi.org/10.1080/07373937.2020.1818254
Wojdyło, A., Figiel, A., Lech, K., Nowicka, P., & Oszmiański, J. (2014). Effect of convective and vacuum–microwave drying on the bioactive compounds, color, and antioxidant capacity of sour cherries. Food and Bioprocess Technology, 7(3), 829–841. https://doi.org/10.1007/s11947-013-1130-8
Xu, S., Pegg, R. B., & Kerr, W. L. (2016). Physical and chemical properties of vacuum belt dried tomato powders. Food and Bioprocess Technology, 9(1), 91–100. https://doi.org/10.1007/s11947-015-1608-7
Yanyang, X., Min, Z., Mujumdar, A. S., Le-qun, Z., & Jin-cai, S. (2004). Studies on hot air and microwave vacuum drying of wild cabbage. Drying Technology, 22(9), 2201–2209. https://doi.org/10.1081/DRT-200034275
Zhang, M., Zhang, C. J., & Shrestha, S. (2005). Study on the preparation technology of superfine ground powder of Agrocybe chaxingu Huang. Journal of Food Engineering, 67(3), 333–337. https://doi.org/10.1016/j.jfoodeng.2004.04.036
Zhang, Z., Song, H., Peng, Z., Luo, Q., Ming, J., & Zhao, G. (2012). Characterization of stipe and cap powders of mushroom (Lentinus edodes) prepared by different grinding methods. Journal of Food Engineering, 109(3), 406–413. https://doi.org/10.1016/j.jfoodeng.2011.11.007
Zhao, X., Yang, Z., Gai, G., & Yang, Y. (2009). Effect of superfine grinding on properties of ginger powder. Journal of Food Engineering, 91(2), 217–222. https://doi.org/10.1016/j.jfoodeng.2008.08.024
Zielinska, M., Sadowski, P., & Błaszczak, W. (2015). Freezing/thawing and microwave-assisted drying of blueberries (Vaccinium corymbosum L.). LWT-Food Science and Technology, 62(1), 555–563. https://doi.org/10.1016/j.lwt.2014.08.002
Funding
This work was supported by the Cabinet Office, Government of Japan, Moonshot Research and Development Program for Agriculture, Forestry and Fisheries (funding agency: Bio-oriented Technology Research Advancement Institution), grant number JPJ009237.
Author information
Authors and Affiliations
Contributions
Yasumasa Ando: conceptualization, methodology, data curation, formal analysis, writing–review and editing. Daisuke Nei: methodology, data curation, writing–review and editing.
Corresponding author
Ethics declarations
Competing Interests
The authors declare no competing interests.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Ando, Y., Nei, D. Comparison of Potato Void Structures Dried by Air-Drying, Freeze-Drying, and Microwave-Vacuum-Drying, and the Physical Properties of Powders After Grinding. Food Bioprocess Technol 16, 447–458 (2023). https://doi.org/10.1007/s11947-022-02941-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11947-022-02941-x