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BACKGROUND: The current study introduces a novel infrared‐assisted spouted bed drying technique for the dehydration of green soybeans, which aims to enhance the drying quality and efficiency. The investigation involves an examination of the flow pattern in the spouted bed to obtain relevant data, followed by an optimization of the entire drying process. The drying process of green soybeans was simulated using SolidWorks and ANSYS Fluent software, based on the principles of computational fluid dynamics. RESULTS: The simulation test results showed that the simulation outcomes were consistent with the experimental data. The optimal conditions for the process of green soybean infrared‐assisted spouted bed drying were found to be an inlet speed of 8 m/s and a temperature of 50 °C with the wavelength and power settings of the infrared board at 10 μm and 500 W, respectively. CONCLUSION: The simulation method selected in this article, based on gas–solid two‐phase flow dynamics, is feasible for green soybean infrared‐assisted spouted bed drying process. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Egg yolk powder (EYP) with high immunoglobulin of yolk (IgY) content and good solubility is in great demand in the market of functional foods. In this article, the properties of spray‐dried EYP with the addition of five protectants (maltodextrin, trehalose, mannitol, maltitol and sucrose) were investigated. Results: All the protectants increased IgY activity and solubility of EYP. Among them, EYP with maltodextrin displayed the highest activity of IgY (27.11 mg/g), the highest solubility (66.39%) and the lowest surface hydrophobicity. Moreover, the average particle size of EYP with maltodextrin was the smallest (9.78 μm). The egg yolk particles obtained by adding the protectants are more uniformly distributed and have smaller particle size. Fourier‐transform infrared spectroscopy confirmed the structural integrity of the proteins, indicating that the protectants addition enhanced the hydrogen bonding forces between the EYP protein molecules. Conclusion: The addition of protectants can significantly improve the IgY content, solubility and structural stability of EYP. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Infrared‐assisted spouted bed drying (IRSBD) is an innovative hybrid drying technology based on infrared drying and spouted bed drying, which has the advantages of higher drying efficiency and better uniformity. Temperature is an important process parameter that affects drying characteristics and product quality. Considering the overall quality of the product, drying at a constant temperature may not be the best solution. However, there is a lack of research on dynamically varying drying schemes. In this study, the effects of constant and variable temperature drying processes on the drying characteristics, uniformity, energy consumption, and quality of Chinese yams were evaluated. Results: The shortest drying time and lowest energy consumption were obtained by IRSBD at 70 °C, followed by staged rising temperature drying (SRTD). However, SRTD achieved the best drying uniformity. The Peleg model could describe the dehydration kinetics of dried yams well (R2 > 0.99). A high drying temperature (70 °C) favored the preservation of bioactive compounds (polyphenols and flavonoids) and gave the best antioxidant activity and equilibrium rehydration ratio of dried yams but resulted in poor color. Samples dried with SRTD showed comparable good antioxidant activity and better color than those dried at 70 °C. Conclusion: A reasonable variable temperature drying scheme using IRSBD is considered to be better when considering the drying performance and overall quality of the products. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]