Jian-Sheng Meng

Shangqiu Institute of Technology

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Hong‐Wei Xiao

China Agricultural University

Zi‐Liang Liu

China Agricultural University

Hui Wang

China Agricultural University

Xian-Long Yu

Shandong Academy of Agricultural Machinery Sciences

Zhen‐Jiang Gao

ShanghaiTech University

Zhongli Pan

University of California, Davis

Valérie Orsat

McGill University

Parag Prakash Sutar

National Institute of Technology Rourkela

Junwen Bai

Zhengzhou University

Lizhen Deng

State Key Laboratory of Food Science and Technology

Cooperative Institutions

China Agricultural University

Ministry of Education of the People's Republic of China

McGill University

University of California, Davis

Jiangsu University

Central South University

Ministry of Agriculture and Rural Affairs

Shihezi University

State Key Laboratory of Food Science and Technology

Nanchang University

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure

Food Chemistry (2020)

Hui Wang Xiao-Ming Fang Parag Prakash Sutar Jian-Sheng Meng Jun Wang

Blanching

Carrot juice

Chlorogenic Acid

Phytochemical

Organoleptic

10.1016/j.foodchem.2020.127799

Cite

Citations (115)

Vacuum-steam pulsed blanching (VSPB) enhances drying quality, shortens the drying time of gingers by inactivating enzymes, altering texture, microstructure and ultrastructure

LWT (2021)

Hui Wang Jian-Sheng Meng G.S.V. Raghavan Valérie Orsat Xian-Long Yu

Exploring new blanching technology can help to deal with the challenge of better preservation of fruits and vegetables in food industry. In current work, vacuum-steam pulsed blanching (VSPB) was employed to ginger and its effect on peroxidase (POD) inactivation, drying behavior, texture profiles, microstructure, ultrastructure, phytochemicals (6, 8, 10-gingerols and 6-shagaol) and antioxidant capacity were investigated. Results showed that VSPB inactivated POD completely within 4 cycles. The starch granules gelatinized, the plasma membrane ruptured, the cell wall degraded and fractured gradually during the VSPB process under the action of thermal effect and pressure fluctuation, these changes further led to texture softening and shortening of drying time. Compared to the untreated ginger, VSPB reduced the drying time by 4.41%–22.79%. In the case of dried quality, it was found that the 6, 8, 10-gingerols, total phenolics and antioxidant capacity of dried products under three cycles blanching treatment were higher by 20.2%, 53.0%, 22.4%, 28.6%, 14.0% (DPPH), and 13.4% (FRAP) compared to that of the unblanched dried ginger. The findings in current work indicate VSPB is a promising technique for ginger as it enhances drying process and improve the dried quality through efficiently inactivating the enzymes, altering the texture, microstructure and ultrastructure.

Blanching

Texture (cosmology)

10.1016/j.lwt.2021.112714

Cite

Citations (30)

EFFECT OF SSB (SUPERHEATED STEAM BLANCHING) TIME AND DRYING TEMPERATURE ON HOT AIR IMPINGEMENT DRYING KINETICS AND QUALITY ATTRIBUTES OF YAM SLICES

Journal of Food Process Engineering (2011)

Hong‐Wei Xiao Xuedong Yao Lin Hai Wenxia Yang Jian-Sheng Meng

ABSTRACT The effects of SSB (superheated steam blanching) time (0, 3, 6, 9 and 12 min) and drying temperature (50, 60, 70 and 80C) on drying kinetics and quality of yam slices under air impingement drying were investigated in this paper. Results indicated that the positive effect of SSB on drying rate might be overshowed by the negative effect of starch gelatinization and appropriate SSB could accelerate drying rate, whereas the effect of excessive SSB is reversed. The moisture effective diffusivity ranged from 1.1540 × 10 − 9 to 2.8431 × 10 −9 m 2 /s, calculated using Fick's second law of diffusion. The activation energy determined from the slope of the Arrhenius plot, ln( D eff ) versus 1/( T + 273.15), was 20.925 kJ/mol. Moderate increase in SSB time or decrease in drying temperature can improve the whiteness index of dried yam slices, whereas increase in SSB time and drying temperature can decrease the rehydration ratio of dried yam slices. PRACTICAL APPLICATIONS Yam is a nutritional, economical and healthy plant, which has been widely used in traditional Chinese medicine. Fresh yams having relatively high‐moisture contents are very sensitive to microbial spoilage. Drying is one of the most common methods used for yam preservation. In China, the natural sun‐drying method is commonly used for drying yam. However, it requires a long drying time and the final product may be contaminated by dust and insects, especially toxic substances. Blanching is an essential step before the processing of vegetables and fruits, as it can accelerate the drying rate and prevent quality deterioration. Air impingement drying is an efficient drying technology, which has been successfully used in paper and textile industries. Understanding the effect of superheated steam blanching time and drying temperature on hot air impingement drying kinetics and quality of yam slices is helpful for improving the drying process efficiency and quality of dried yam slices.

Blanching

Browning

10.1111/j.1745-4530.2010.00594.x

Cite

Citations (142)

Prediction of energy and exergy of mushroom slices drying in hot air impingement dryer by artificial neural network

Drying Technology (2019)

Zi‐Liang Liu Junwen Bai Shuxi Wang Jian-Sheng Meng Hui Wang

In current work, the energy and exergy analysis of hot air impingement drying mushroom slices was conducted under different air temperature (55, 60, 65, 70, and 75 °C), air velocity (3, 6, 9, and 12 m/s), and sample thickness (6, 9, and 12 mm) by the first and second law of thermodynamics. The statistical analysis results indicated that the effect of air velocity and temperature on the energy and exergy was more important than the sample thickness on it. The energy utilization and energy utilization ratio were in the range of 0.067–0.859 kJ/s and 0.087–0.34, respectively. The exergy loss and exergy efficiency was varied from 0.045–0.571 kJ/s and 0.315–0.879, respectively. Besides, the artificial neural network (ANN) was employed to predict the energy and exergy parameters. The modeling results revealed that the ANN models with arranged training algorithms and transfer function could be utilized to predict the performance of hot air impingement drying system with satisfactory accuracy.

Exergy efficiency

Air velocity

10.1080/07373937.2019.1607873

Cite

Citations (64)

Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots

Carbohydrate Polymers (2019)

Lizhen Deng Zhongli Pan Qian Zhang Zi‐Liang Liu Yang Zhang

Pectin

Ostwald ripening

10.1016/j.carbpol.2019.114980

Cite

Citations (96)