Journal of Food Science and Technology

, Volume 56, Issue 10, pp 4482–4491 | Cite as

Vacuum radio frequency drying: a novel method to improve the main qualities of chicken powders

  • Xin-li Ran
  • Min ZhangEmail author
  • Yuchuan Wang
  • Yaping Liu
Original Article


Vacuum radio frequency drying (VRFD) combining the advantages of RF heating with vacuum drying (VD) was applied to produce chicken powders. Drying time and some properties of VRFD the powders were compared with VD and microwave vacuum drying (MVD) (915 MHz and 2450 MHz). Results showed that the total drying time of VRFD chicken powders was the shortest (100 min) while that for VD powders was the longest (180 min). VRFD chicken powders exhibited the lowest hygroscopicity (2.17%), the highest water holding capacity (254.80%), and better color and taste. Besides, VRFD powders had maximum umami flavor among the obtained powders. Contrarily, the color and flavor of VD powders were the most undesirable. Additionally, VRFD had less effect on protein secondary structures compared with MVD. It was concluded that, VRFD possesses the necessary potential for use at industrial level in the production of chicken powders with high qualities.


Vacuum radio frequency drying Chicken powders Microwave vacuum drying Protein secondary structures Hygroscopicity 



This work was financially supported by National Key R&D Program of China (Contract No. 2017YFD0400501), National First-class Discipline Program of Food Science and Technology (No. JUFSTR20180205), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ201803).


  1. Avramidis S, Liu F (1994) Drying characteristics of thick lumber in a laboratory radio-frequeocy/vacuum dryer. Dry Technol 12:1963–1981CrossRefGoogle Scholar
  2. Avramidis S, Zwick RL, Neilson JB (1996) Commercial-scale RF/V drying of softwood lumber. 1. Basic kiln design considerations. For Prod J 46:44–51Google Scholar
  3. Balzarini MF, Reinheimer MA, Ciappini MC, Scenna NJ (2018) Comparative study of hot air and vacuum drying on the drying kinetics and physicochemical properties of chicory roots. J Food Sci Technol 55:4067–4078CrossRefGoogle Scholar
  4. Cao X, Zhang M, Qian H, Mujumdar AS, Wang Z (2017) Physicochemical and nutraceutical properties of barley grass powder microencapsulated by spray drying. Dry Technol 35:1358–1367CrossRefGoogle Scholar
  5. Carbonaro M, Nucara A (2010) Secondary structure of food proteins by Fourier transform spectroscopy in the mid-infrared region. Amino Acids 38:679CrossRefGoogle Scholar
  6. Chaland B, Mariette F, Marchal P, Certaines JD (2000) 1H nuclear magnetic resonance relaxometric characterization of fat and water states in soft and hard cheese. J Dairy Res 67:609CrossRefGoogle Scholar
  7. Chen H, Zhang M, Fang Z, Wang Y (2013) Effects of different drying methods on the quality of squid cubes. Dry Technol 31:1911–1918CrossRefGoogle Scholar
  8. Chen F, Zhang M, Mujumdar AS, Jiang H, Wang L (2014) Production of crispy granules of fish: a comparative study of alternate drying techniques. Dry Technol 32:1512–1521CrossRefGoogle Scholar
  9. Dehnad D, Jafari SM, Afrasiabi M (2016) Influence of drying on functional properties of food biopolymers: from traditional to novel dehydration techniques. Trends Food Sci Technol 57:116–131CrossRefGoogle Scholar
  10. Ghasemi-Varnamkhasti M, Aghbashlo M (2014) Electronic nose and electronic mucosa as innovative instruments for real-time monitoring of food dryers. Trends Food Sci Technol 38:158–166CrossRefGoogle Scholar
  11. Gong Z, Zhang M, Mujumdar AS, Sun J (2007) Spray drying and agglomeration of instant bayberry powder. Dry Technol 26:116–121CrossRefGoogle Scholar
  12. Guo C, Zhang Z, Chen J, Fu H, Subbiah J, Chen X, Wang Y (2017) Effects of radio frequency heating treatment on structure changes of soy protein isolate for protein modification. Food Bioprocess Technol 10:1–10CrossRefGoogle Scholar
  13. Haque KE (1999) Microwave energy for mineral treatment processes—a brief review. Int J Miner Process 57:1–24CrossRefGoogle Scholar
  14. Huang L-l, Zhang M, Mujumdar AS, Lim R-x (2011) Comparison of four drying methods for re-structured mixed potato with apple chips. J Food Eng 103:279–284CrossRefGoogle Scholar
  15. Jiang H, Zhang M, Mujumdar AS, Lim RX (2015) Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and quality characteristics of potato/banana re-structured chips. Int J Food Sci Technol 46:570–576CrossRefGoogle Scholar
  16. Joardder MUH, Karim A, Kumar C, Brown RJ (2016) Porosity: establishing the relationship between drying parameters and dried food quality. Springer, BerlinCrossRefGoogle Scholar
  17. Khan MIH, Wellard RM, Nagy SA, Joardder MUH, Karim MA (2016) Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry. Innov Food Sci Emerg Technol 38:252–261CrossRefGoogle Scholar
  18. Kim HR, Seog EJ, Lee JH, Rhim JW (2007) Physicochemical properties of onion powder as influenced by drying methods. J Korean Soc Food Sci Nutr 36:342–347CrossRefGoogle Scholar
  19. Kim SH, Choi YJ, Lee H, Lee S-H, Ahn J-B, Noh B-S, Min SC (2012) Physicochemical properties of jujube powder from air, vacuum, and freeze drying and their correlations. J Korean Soc Appl Biol 55:271–279CrossRefGoogle Scholar
  20. Liu J, Liu M, He C, Song H, Feng C (2015) Effect of thermal treatment on the flavor generation from Maillard reaction of xylose and chicken peptide: food science + technology. Science + technologie alimentaire. LWT Food Sci Technol 64:316–325CrossRefGoogle Scholar
  21. Long G, Yuan J, Pan H, Sun Z, Li Y, Qin G (2015) Characterization of thermal denaturation structure and morphology of soy glycinin by FTIR and SEM. Int J Food Prop 18:763–774CrossRefGoogle Scholar
  22. Ma T, Zhu H, Jing W, Qiang W, Yu L, Sun B (2017) Influence of extraction and solubilizing treatments on the molecular structure and functional properties of peanut protein. LWT Food Sci Technol 79:197–204CrossRefGoogle Scholar
  23. Marshall MG, Metaxas AC (1999) Radio frequency assisted heat pump drying of crushed brick. Appl Therm Eng 19:375–388CrossRefGoogle Scholar
  24. Mitra B, Rinnan Å, Ruiz-Carrascal J (2017) Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments. Food Res Int 101:266CrossRefGoogle Scholar
  25. Mujumdar AS, Law CL (2010) Drying technology: trends and applications in postharvest processing. Food Bioprocess Technol 3:843–852CrossRefGoogle Scholar
  26. Mujumdar AS, Chunglim L, Zude M, Schlüter O, Rosenthal A (2010) Drying technology: trends and applications in postharvest processing. Food Bioprocess Technol 3:843–852CrossRefGoogle Scholar
  27. Qiao Y, Galvosas P, Callaghan PT (2005) Diffusion correlation NMR spectroscopic study of anisotropic diffusion of water in plant tissues. Biophys J 89:2899CrossRefGoogle Scholar
  28. Roknul ASM, Zhang M, Mujumdar AS, Wang Y (2014) A comparative study of four drying methods on drying time and quality characteristics of stem lettuce slices (Lactuca sativa L.). Dry Technol 32:657–666CrossRefGoogle Scholar
  29. Shittu TA, Lawal MO (2007) Factors affecting instant properties of powdered cocoa beverages. Food Chem 100:91–98CrossRefGoogle Scholar
  30. Torrealba-Meléndez R, Sosa-Morales ME, Olvera-Cervantes JL, Corona-Chávez A (2015) Dielectric properties of beans at different temperatures and moisture content in the microwave range. Int J Food Prop 19:564–577CrossRefGoogle Scholar
  31. Wang J, Sheng KC (2006) Far-infrared and microwave drying of peach. LWT Food Sci Technol 39:247–255CrossRefGoogle Scholar
  32. Wang J, Luechapattanaporn K, Wang Y, Tang J (2012a) Radio-frequency heating of heterogeneous food—meat lasagna. J Food Eng 108:183–193CrossRefGoogle Scholar
  33. Wang R, Yang C, Song H (2012b) Key meat flavour compounds formation mechanism in a glutathione–xylose Maillard reaction. Food Chem 131:280–285CrossRefGoogle Scholar
  34. Wang Y, Zhang M, Mujumdar AS, Mothibe KJ, Roknul Azam SM (2013) Study of drying uniformity in pulsed spouted microwave-vacuum drying of stem lettuce slices with regard to product quality. Dry Technol 31:91–101CrossRefGoogle Scholar
  35. Xie X, Puri VM (2006) Uniformity of powder die filling using a feed shoe: a review. Part Sci Technol 24:411–426CrossRefGoogle Scholar
  36. Zhang J, Min Z, Liang S, Fang Z (2007) Microwave-vacuum heating parameters for processing savory crisp bighead carp (Hypophthalmichthys nobilis) slices. J Food Eng 79:885–891CrossRefGoogle Scholar
  37. Zhang L, Wang Z, Shi G, Yang H, Wang X, Zhao H, Zhao S (2018) Effects of drying methods on the nutritional aspects, flavor, and processing properties of Chinese chestnuts. J Food Sci Technol 55:3391–3398CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiChina
  2. 2.Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan UniversityWuxiChina
  3. 3.International Joint Laboratory on Food SafetyJiangnan UniversityWuxiChina
  4. 4.Guangdong Galore Food Co. Ltd.ZhongshanChina

Personalised recommendations