In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality.IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.
This study was performed to assess the application of a hot air-assisted continuous infrared dryer for anchovy drying and to examine the drying characteristics of small-and large-sized anchovy fish. Experiments were carried out at the infrared radiation intensities of 1,000, 2,000, 3,000 W/m 2 and IR source-sample distances of 5, 10, 15 cm. The impact of IR intensity and distance between the IR source and sample on moisture content, drying efficiency, drying time, specific energy consumption, water activity, rehydration ratio, shrinkage, and surface color change were evaluated using statistical analysis. The most efficient drying parameters were observed at 2,000 W/m 2 , 10 cm, and 2,000 W/m 2 , 5 cm for small and large anchovy fish, respectively, based on the drying and quality characteristics of dried anchovy fish. This study ensured the potential application of a hot air-assisted infrared drying system to acquire dried anchovy fish with increased shelf life.
The present study aimed to determine and optimize the drying conditions of shrimp under a hot air‐assisted continuous infrared dryer. Three different levels of infrared radiation (IR) intensity (1,000, 2,000, and 3,000 W/m2), three drying air temperatures (ATs; 55, 65, and 75°C), IR heat source–sample distance (5, 10, and 15 cm), and air velocity of 1.5 m/s were investigated on drying time, specific energy consumption and effective moisture diffusivity of shrimp during drying. Box–Behnken design was used for the optimization of the drying process. Statistical analysis revealed that all the process factors significantly (p < .05) affected the response variables. The optimum values of IR intensity, AT, and IR heat source–sample distance for shrimp drying were observed to be 2,300 W/m2, 55°C, and 10 cm, respectively, at the desirable value of 0.983. The total drying time of 1.9 hr, drying efficiency of 28.39 ± 0.49%, water activity of 0.53 ± 0.01%, rehydration ratio of 2.43 ± 0.03%, total color change value of 17.81 ± 0.82%, and shrinkage ratio of 22.86 ± 0.75% were observed for shrimp drying under optimum conditions. This study revealed that the developed dryer is highly suitable to produce good quality shrimp with substantial energy savings. Practical applications In the past few years, infrared radiation (IR) drying has gained larger acceptance compared to other conventional drying systems due to its fast drying rate behavior, less energy consumption, and superior product quality. The IR drying conditions of shrimp were optimized based on drying time, specific energy consumption, and effective moisture diffusivity using response surface methodology in this study. A shorter drying time and superior quality characteristics were found in IR drying than convective hot air‐drying systems. The findings revealed that the IR drying process could be suggested for the drying of shrimp compared to other conventional drying techniques.
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