Exploring CO2-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration

IF 3.2 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-05-29 DOI:10.1007/s11483-025-09977-4

Silva V. Wladimir, Giménez Begoña, Xiaojing Tian, Abarca O. Romina, Almonacid A. Sergio, Sandoval-Hevia Gabriela, Simpson R. Ricardo

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Abstract

This study investigates the potential application of CO₂-laser microperforation as a pre-treatment to reduce energy consumption and drying time using three approximate pore density (6, 11 and 24 pores · cm⁻²) and two pore size (220.89 ± 14.15 and 431.96 ± 19.92 µm) to enhance water removal from banana slices during air-drying at 60 °C and 1.2 m · s⁻¹. The results demonstrate that CO₂-laser microperforation significantly reduced the dehydration time by up to 40% (from 169 min in control samples to 102 min in treated samples) due to an increased rate of water diffusion. This enhancement was corroborated by a 1.7-fold increase in the effective diffusivity coefficient, a 2.17-fold increase in the surface area-to-volume ratio, and a 1.11-fold improvement in energy absorption tendencies. Post-dehydration analyses revealed that the mechanical and color properties of the banana slices were strongly influenced by the CO₂-laser operational settings, with optimized properties observed for subsequent processing steps. These findings suggest that integrating CO₂-laser microperforation with air-drying processes offers a promising approach to reducing drying times and energy consumption in the food industry, providing a significant advancement in food dehydration technologies.

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探索co2激光微穿孔：香蕉（Musa sapientum）脱水中增强质量和热扩散的潜力

在60°C、1.2 m·s - 1风干条件下，采用3种近似孔密度（6、11和24孔·cm - 2）和2种孔径（220.89±14.15和431.96±19.92µm），研究了CO₂激光微穿孔作为预处理的潜在应用，以减少能耗和干燥时间。结果表明，由于水扩散速率的增加，CO₂激光微穿孔显著减少了脱水时间达40%（从对照样品的169 min减少到处理样品的102 min）。有效扩散系数增加了1.7倍，表面积体积比增加了2.17倍，能量吸收倾向提高了1.11倍，证实了这种增强。脱水后分析表明，CO₂激光操作设置对香蕉片的机械性能和颜色性能有很大影响，并为后续加工步骤观察到最佳性能。这些发现表明，将CO₂激光微穿孔与空气干燥工艺相结合，为减少食品工业的干燥时间和能耗提供了一种有前途的方法，为食品脱水技术提供了重大进步。

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.