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Representative Publications
View All Publications20 December 2017 in Critical Reviews in Food Science and Nutrition
Journal Article
LDLi-Zhen Deng
Li-Zhen Deng
AMArun S. Mujumdar
Arun S. Mujumdar
QZQian Zhang
Qian Zhang
XYXu-Hai Yang
Xu-Hai Yang
JWJun Wang
Jun Wang
Hong-Wei Xiao +2
Pretreatment is widely used before drying of agro-products to inactivate enzymes, enhance drying process and improve quality of dried products. In current work, the influence of various pretreatments on drying characteristics and quality attributes of fruits and vegetables is summarized. They include chemical solution (hyperosmotic, alkali, sulfite and acid, etc.) and gas (sulfur dioxide, carbon dioxide and ozone) treatments, thermal blanching (hot water, steam, super heated steam impingement, ohmic and microwave heating, etc), and non-thermal process (ultrasound, freezing, pulsed electric field, and high hydrostatic pressure, etc). Chemical pretreatments effectively enhance drying kinetics, meanwhile, it causes soluble nutrients losing, trigger food safety issues by chemical residual. Conventional hot water blanching has significant effect on inactivating various undesirable enzymatic reactions, destroying microorganisms, and softening the texture, as well as facilitating drying rate. However, it induces undesirable quality of products, e.g., loss of texture, soluble nutrients, pigment and aroma. Novel blanching treatments, such as high-humidity hot air impingement blanching, microwave and ohmic heat blanching can reduce the nutrition loss and are more efficient. Non-thermal technologies can be a better alternative to thermal blanching to overcome these drawbacks, and more fundamental researches are needed for better design and scale up.
1 June 2017 in Information Processing in Agriculture
Journal Article
Hong-Wei XiaoZPZhongli Pan
Zhongli Pan
LDLi-Zhen Deng
Li-Zhen Deng
HMHamed El Mashad
Hamed El MashadXYXu-Hai Yang
Xu-Hai Yang
QZQian Zhang
Qian Zhang
+2
Thermal blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review the current status of thermal blanching. Firstly, the purposes of blanching, which include inactivating enzymes, enhancing drying rate and product quality, removing pesticide residues and toxic constituents, expelling air in plant tissues, decreasing microbial load, are examined. Then, the reason to why indicators such as POD and PPO, ascorbic acid, color, and texture are frequently used to evaluate blanching process is summarized. After that, the principles, applications and limitations of current thermal blanching methods, which include conventional hot water blanching, steam blanching, microwave blanching, ohmic blanching, and infrared blanching are outlined. Finally, future trends are identified and discussed
20 October 2017 in Drying Technology
Journal Article
LDLi-Zhen Deng
Li-Zhen Deng
XYXu-Hai Yang
Xu-Hai Yang
AMA. S. Mujumdar
A. S. Mujumdar
JZJin-Hong Zhao
Jin-Hong Zhao
DWDong Wang
Dong Wang
Hong-Wei Xiao +3
Results of an experimental study are presented and discussed for pulsed vacuum drying (PVD), infrared-assisted hot air-drying (IR-HAD), and hot air-drying (HAD) on drying kinetics, physicochemical properties (surface color, nonenzyme browning index, red pigments, rehydration ratio, water holding capacity, and ascorbic acid), antioxidant capacity (ferric reducing antioxidant power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity), and microstructure of red pepper. As expected, the drying time decreased with an increase in drying air temperature, IR-HAD needed the shortest drying time, followed by HAD and PVD. The effective moisture diffusivity (Deff) of red pepper under PVD, HAD, and IR-HAD was computed to be in the range 1.33–5.83 × 10−10, 1.38–6.87 × 10−10, and 1.75–8.97 × 10−10 m2/s, respectively. PVD provided superior physicochemical properties of dried red pepper compared to samples dried by HAD and IR-HAD. In detail, PVD yielded higher rehydration ratio, water holding capacity, red pigment and ascorbic acid content, brighter color, lower nonenzyme browning index, and comparable antioxidant capacity compared to samples dried by HAD and IR-HAD at the same drying temperature. Furthermore, PVD promoted the formation of a more porous structure, while HAD and IR-HAD yielded less porous structure. The current findings indicate that PVD drying has the potential to produce high-quality dried red pepper on commercial scale.
7 August 2019 in Critical Reviews in Food Science and Nutrition
Journal Article
LDLi-Zhen Deng
Li-Zhen Deng
AMArun S. Mujumdar
Arun S. Mujumdar
ZPZhongli Pan
Zhongli PanSVSriram K. Vidyarthi
Sriram K. Vidyarthi
JXJinwen Xu
Jinwen Xu
Hong-Wei Xiao +1
With a growing demand for safe, nutritious, and fresh-like produce, a number of disinfection technologies have been developed. This review comprehensively examines the working principles and applications of several emerging disinfection technologies. The chemical treatments, including chlorine dioxide, ozone, electrolyzed water, essential oils, high-pressure carbon dioxide, and organic acids, have been improved as alternatives to traditional disinfection methods to meet current safety standards. Non-thermal physical treatments, such as UV-light, pulsed light, ionizing radiation, high hydrostatic pressure, cold plasma, and high-intensity ultrasound, have shown significant advantages in improving microbial safety and maintaining the desirable quality of produce. However, using these disinfection technologies alone may not meet the requirement of food safety and high product quality. Several hurdle technologies have been developed, which achieved synergistic effects to maximize lethality against microorganisms and minimize deterioration of produce quality. The review also identifies further research opportunities for the cost-effective commercialization of these technologies.
1 May 2018 in Journal of Food Engineering
Journal Article
JWJun Wang
Jun Wang
CLChung Lim Law
Chung Lim LawPNPrabhat K. Nema
Prabhat K. Nema
JZJin-Hong Zhao
Jin-Hong Zhao
ZLZi-Liang Liu
Zi-Liang Liu
Hong-Wei Xiao +2
1 April 2017 in LWT
Journal Article
JWJun Wang
Jun Wang
XYXu-Hai Yang
Xu-Hai Yang
AMA.S. Mujumdar
A.S. Mujumdar
DWDong Wang
Dong Wang
JZJin-Hong Zhao
Jin-Hong Zhao
Hong-Wei Xiao +4
About Me
Prof. Hongwei Xiao is an associate professor and doctoral supervisor at the College of Engineering, China Agricultural University. He received his Ph.D. at China Agricultural University. He served as a Lecturer at the Department of Agricultural (July 2010–December 2013) and a visiting scholar at University College Dublin (December 2012–December 2013). He was selected into the National High-Level Young Talent Program; into the China Agricultural University’s “Young Star Class A Talent Training Program”; as the Chairman of the 2025 Asia-Pacific International Drying Conference; and as the College of Engineering’s “Green Agricultural Products” Drying technology equipment" young scientist studio team leader. He was also selected as one of the 20 scholars with the greatest contributions to drying technology in the world from 2016 to 2020, selected by the Drying Technology magazine; selected as China's Highly Cited Scientists (Agricultural Engineering) by Elsevier in 2021 and 2022; and selected by Stanford University for three consecutive years as a top 2% scientists. His research areas include agricultural products processing technology and equipment, agricultural engineering technology and equipment, and quality change mechanisms and regulation of food and agricultural products. He is mainly engaged in research on "green, quality-preserving, efficient, and precise drying" technology and equipment for fruits and vegetables and has achieved huge results.