A Mathematical Model for Color Changes in Red Pepper during Far Infrared Drying

Ning, XiaoFeng,Han, ChungSu,Li, He Korean Society for Agricultural Machinery 2012 바이오시스템공학 Vol.37 No.5

Purpose: The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods: The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, $70^{\circ}C$ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (${\Delta}E$). The goodness of fit of model was estimated using the coefficient of determination ($R^2$), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (${\chi}^2$). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher $R^2$ values and lower RMSE, P and ${\chi}^2$ values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

Drying features of microwave and far-infrared combination drying on white ginseng slices

Xiaofeng Ning,Yulong Feng,Yuan Juan Gong,Yong Liang Chen,Junwei Qin,Danyang Wang 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.4

In this study microwave and far-infrared combinationdrying were conducted to investigate the effect ofmicrowave and far-infrared heating mode switching pointwater content (SW), ginseng slice thickness, and far-infrareddrying temperature on drying indicators (surfacecolour difference, ginsenosides content, and surfaceshrinkage rate) and drying efficiency (drying time) duringthe process of drying white ginseng slices. Regardingmicrowave drying, the microwave drying time cannotexceed 150 s, and the ginseng slice water content cannot beless 50%. For the combination drying, SW, far-infrareddrying temperature and slice thickness increased, the colourdifference and surface shrinkage rate first decreasedand then increased, and the content of ginsenosides firstincreased and then decreased. In addition, the combinationdrying showed faster drying rate, higher ginsenosidescontents value, colour difference (DE) value and lowersurface shrinkage rate than single far-infrared drying.

Suitable Drying Model for Far Infrared Drying of Taegeuk Ginseng

Xiaofeng Ning,한충수 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.4

In this study we have elucidated the suitable drying model for the far infrared drying of taegeuk ginseng. Thin layer drying tests of taegeuk ginseng were conducted at 3 temperature levels of 45, 55, and 65ºC, and 3 taegeuk ginseng size levels of large, medium, and small. Four thin layer drying models were used to estimate drying curves. The goodness-of-fit of the drying models were evaluated using the coefficient of determination (R2), root mean square error (RMSE), mean relative deviation modulus (Pe), and reduced chi-square (χ2). In the mean time, the influences of drying temperature and taegeuk ginseng size on drying behavior were also determined. The results revealed that the Page model, which can describe the far infrared drying behavior of taegeuk ginseng with a great accuracy, was the best model to fit adequately most of the drying conditions for the far infrared drying of taegeuk ginseng.

Far-infrared Drying Characteristics and Quality Assessment of Ligularia fischeri

Xiaofeng Ning,한충수,조성찬,이준수,윤성수 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1

The purpose of this study was to investigate drying models and drying characteristics of Ligularia fischeri by using far-infrared drying. The far-infrared drying tests on L. fischeri were performed at air velocities of 0.6and 0.8 m/s, and drying chamber temperatures of 40, 45,and 50oC. Four thin layer drying models were used to estimate drying curves. Drying characteristics were analyzed on the basis of drying rate, color, antioxidant activity, and contents of polyphenolics and flavonoids. The goodness of the models was estimated using the coefficient of determination, the root mean square error, and the reduced chi-square. The results revealed that increases in drying temperature and air velocity caused a decrease in drying time. The Page and Thompson models were considered suitable for the far-infrared drying of L. fischeri. After drying, the antioxidant properties of L. fischeri were decreased under all drying conditions.

Drying characteristics and quality of red ginseng using far-infrared rays

Ning, Xiaofeng,Lee, Junsoo,Han, Chungsu The Korean Society of Ginseng 2015 Journal of Ginseng Research Vol.39 No.4

Background: The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. Methods: The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture content was $13{\pm}0.5%$ (wet basis). The high temperature drying stage included three drying chamber temperature conditions of $60^{\circ}C$, $65^{\circ}C$, and $70^{\circ}C$. The low temperature drying stage was conducted at temperatures of $45^{\circ}C$ and $50^{\circ}C$. Drying characteristics were analyzed based on factors such as drying rate, color changes, energy consumption, and saponin content. The results were compared with those of the hot-air and sun drying methods. Results: The results revealed that increases in drying temperature caused a decrease in drying time and energy consumption for far-infrared drying. The saponin content decreased under all drying conditions after drying, the highest value (11.34 mg/g) was observed at drying conditions of $60{\sim}50^{\circ}C$. The sun drying condition showed the lowest color difference value when compared with far-infrared and hot-air drying. Conclusion: The far-infrared drying showed a faster drying rate, higher saponin content, lower color difference value, and a decrease in energy consumption than seen in hot-air drying.

Construction of a Ginsenoside Content-predicting Model based on Hyperspectral Imaging

Xiaofeng Ning,Yuan Juan Gong,Yong Liang Chen,Hongbo Li 한국농업기계학회 2018 바이오시스템공학 Vol.43 No.4

Purpose: The aim of this study was to construct a saponin content-predicting model using shortwave infrared imaging spectroscopy. Methods: The experiment used a shortwave imaging spectrometer and ENVI spectral acquisition software sampling a spectrum of 910 nm–2500 nm. The corresponding preprocessing and mathematical modeling analysis was performed by Unscrambler 9.7 software to establish a ginsenoside nondestructive spectral testing prediction model. Results: The optimal preprocessing method was determined to be a standard normal variable transformation combined with the second-order differential method. The coefficient of determination, R², of the mathematical model established by the partial least squares method was found to be 0.9999, while the root mean squared error of prediction, RMSEP, was found to be 0.0043, and root mean squared error of calibration, RMSEC, was 0.0041. The residuals of the majority of the samples used for the prediction were between ±1. Conclusion: The experiment showed that the predicted model featured a high correlation with real values and a good prediction result, such that this technique can be appropriately applied for the nondestructive testing of ginseng quality.

Drying characteristics and quality of red ginseng using far-infrared rays

Xiaofeng Ning,Junsoo Lee,한충수 고려인삼학회 2015 Journal of Ginseng Research Vol.39 No.4

Background: The current typical drying methods for red ginseng are sun drying and hot-air drying. The purpose of this study was to investigate drying characteristics of red ginseng by using far-infrared drying. Methods: The far-infrared drying tests on red ginseng were conducted at two drying stages: (1) high temperature for 24 h drying and (2) low temperature drying until the final moisture content was 13 0.5% (wet basis). The high temperature drying stage included three drying chamber temperature conditions of 60C, 65C, and 70C. The low temperature drying stage was conducted at temperatures of 45C and 50C. Drying characteristics were analyzed based on factors such as drying rate, color changes, energy consumption, and saponin content. The results were compared with those of the hot-air and sun drying methods. Results: The results revealed that increases in drying temperature caused a decrease in drying time and energy consumption for far-infrared drying. The saponin content decreased under all drying conditions after drying, the highest value (11.34 mg/g) was observed at drying conditions of 60w50C. The sun drying condition showed the lowest color difference value when compared with far-infrared and hot-air drying. Conclusion: The far-infrared drying showed a faster drying rate, higher saponin content, lower color difference value, and a decrease in energy consumption than seen in hot-air drying. Copy

Numerical Simulation of Cold Storage and Preservation of Hanfu Apple

Yuan Juan Gong,Yan Zhang,Xiaofeng Ning 한국농업기계학회 2016 바이오시스템공학 Vol.41 No.3

Purpose: To solve the decay phenomenon of Hanfu apples that occurs during storage and obtain the best environmental parameters for preserving Hanfu apples using Fluent. Methods: Preservation storage was designed by analyzing the characteristics of Hanfu-apple storage and the natural environment in northeast China. The boundary conditions and simulation of a preservation model were established. Results: Compared with the initial values, the hardness decreased by 1.95 kg/cm 2 , the sugar-acid ratio decreased by 20.43, and weight-loss rate was 3.98%. Conclusion: The results for the temperature field and velocity field of the empty storage were analyzed using Fluent. Hanfu apples can maintain good quality during the period of storage, according to our analysis of the Hanfu-apple hardness, weight loss, and change in the sugar-acid ratio during the 90-day preservation period.

Microsatellite Markers Linked to Quantitative Trait Loci Affecting Fatness in Divergently Selected Chicken Lines for Abdominal Fat

Zhang, Hui,Wang, Shouzhi,Li, Hui,Yu, Xijiang,Li, Ning,Zhang, Qin,Liu, Xiaofeng,Wang, Qigui,Hu, Xiaoxiang,Wang, Yuxiang,Tang, Zhiquan Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.10

Abdominal fat characters are complex and economically important in the poultry industry. Their selection may benefit from the implementation of marker-assisted selection (MAS). The objective of this study was to identify the markers linked to QTL responsible for fatness traits. The Northeast Agricultural University broiler lines divergently selected for abdominal fat content (NEAUHLF) were used in the study. A total of 596 individuals from the divergent tails from the 6th to the 10th generations were genotyped at 23 microsatellite markers on chromosome 1. The differences of allele frequencies of all marker alleles between the divergent tails across the five generations were recorded. The allele frequencies of five markers, including LEI0209, LEI0146, MCW0036, ADL328 and MCW0115, had significant differences between the two tails in all five generations. The resulting p-values using Fisher's exact test on eleven markers, containing MCW248, MCW0010, MCW0106, LEI0252, LEI0068, MCW0018, MCW0061, LEI0088, MCW200, MCW283 and ROS0025, had a decreasing tendency from the 6th to the 10th generation. Statistical analysis showed that polymorphisms of the eight markers, including LEI0209, LEI0146, ROS0025, MCW0115, MCW0010, MCW0036, MCW283, ADL328, were significantly (p<0.0011) or suggestively (p<0.05) associated with abdominal fat content (AFW and AFP) across generations. It is concluded that the eight markers could be associated with the QTL affecting the deposition of abdominal fat in broiler chickens.