Development of combined infrared and hot air dryer for vegetables

Hebbar, H. Umesh; Vishwanathan, K.H.; Ramesh, M.N.

doi:10.1016/j.jfoodeng.2004.02.020

Cited by 196 publications

(124 citation statements)

References 9 publications

(12 reference statements)

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“…The results showed that, drying time was decreased when the IR increased from 0 to 100 and 200 W. When the mushroom is exposed to infrared radiation, the water molecule at the surface absorb the infrared, vibrate and then heat is generated simultaneously. The rapid heating of the material increases the rate of moisture movement (Hebbar et al 2004). As expected, with IR power, mushroom was exposed to more radiative heat and greater mass transfer driving force resulted in faster drying and consequently lower drying time.…”

Section: Drying Characteristicsmentioning

confidence: 54%

“…These methods are easy but time consuming. Especially, hot air drying has some major disadvantages, i.e., time consuming, poor rehydration properties, dark color and hard texture of the products (Hebbar et al 2004;Therdthai and Zhou 2009). …”

Section: Introductionmentioning

confidence: 99%

“…Infrared drying has gained popularity as an alternative method for drying of fruits and vegetables. The main advantages of infrared drying are reduction in drying time, energy saving, high energy efficiency and high product quality, i.e., reduces color change, improves rehydration (Hebbar et al 2004;Vishwanathan et al 2010;Doymaz 2011;Zhang and Wang 2011). Food products, such as grapes (Caglar et al 2009;Ruiz Celma et al 2009), sweet potatoes (Doymaz 2011) and pineapple (Ponkham et al 2012) have been dried using infrared dryer.…”

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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Shiitake mushrooms were dehydrated by two different drying methods, i.e., microwave-vacuum drying (MVD) and microwave-vacuum combined with infrared drying (MVD + IR). MVD was operated at microwave powers of 56, 143, 209 and 267 W under absolute pressures of 18.66, 29.32, 39.99 and 50.65 kPa, whereas infrared radiation was added in MVD+IR at 100 and 200 W. The effects of microwave power, absolute pressure and infrared power on drying characteristics, qualities and specific energy consumption were investigated. It was found that drying rate increased with lower absolute pressure, higher microwave power and higher infrared power. In particular, the results also indicated that drying undergoing MVD+IR could provide better qualities in terms of color of dried shiitake mushroom, rehydration ratio and texture of rehydrated ones. Furthermore, the drying characteristics were described by fitting data to six different drying models. Based on their coefficient of determination, root mean square error, residual of sum square and chi-square, Modified Page model could accurately predict moisture ratio for all drying conditions. Within the range of this study, the suitable drying condition with respect to the product qualities and energy consumption was MVD+IR drying at 267 W of microwave power, 18.66 kPa of absolute pressure and 200 W of infrared power.

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Section: Drying Characteristicsmentioning

confidence: 54%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

2012

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“…For example, in a combined dryer [13] with electromagnetic emission and hot air, a significant amount of energy is consumed not only for drying the raw materials, but also for heating hot air. Very promising for Ukrainian farms is an industrial dryer [14], located in trucks and providing a significant reduction in costs for the drying process.…”

Section: Research Of Existing Solutions Of the Problemmentioning

confidence: 99%

Improvement of IR emitter to create non-reflector dryer for plant raw materials

Kiptelaya

Zahorulko

Zagorulko

et al. 2017

TAPR

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“…Infrared (IR) radiation is electromagnetic radiation with longer wavelengths than those of visible light, extending from the nominal red edge of the visible spectrum at 0.74 micrometres (µm) to 300 µm. Infrared radiation is more rapid in heat transfer than convection and conduction mechanisms and has been found to be more effective heating compared to conventional process [1][2][3][4][5]. So, the objectives of this research are to design and fabricate a continuous pork roaster using infrared heating for community enterprises, with its capacity and efficiency should be in an acceptable range.…”

Section: Introductionmentioning

confidence: 99%

Design and Fabricate a Continuous Pork Roaster using Infrared Heating

Wessapan¹,

Borirak²

2014

Proceedings of the 2014 International Conference on Computer, Communications and Information Technology

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-Roasted pork is a favorite dish in many different cultures, and countries. At present, the roasting process is highly polluting, emitting high carbon dioxide loads to atmosphere, particulate pollution that can pollute the surrounding environment. An electric roaster is just as suitable for roasting the pork with low pollution and high efficiency but it has slow cooking capacities. So, the objectives of this research are to design and fabricate a continuous pork roaster using infrared heating for community enterprises, with its capacity and efficiency should be in an acceptable range. The designed roaster is used for production of roasted pork. The experiments are carried out on a continuous pork roaster using infrared heating. Three kilograms of pork meat are applied with the 3 infrared heaters with the power of 1000W each that give a maximum of 3000W. Capacity test results show that the production capacity of the roaster is approximately 400 pieces /hr continually. And the surface of roasted pork obtained from this roaster meet the community product standard. Therefore, if small and micro community enterprises are persuaded to use the developed roaster, it can reduce pollution from roasting process and help keep our air and environmental clean. This technology also helps to reduce cost and production time, and improve productivity, and eventually lead to be able to survive in competitive environments.

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Development of combined infrared and hot air dryer for vegetables

Cited by 196 publications

References 9 publications

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

Improvement of IR emitter to create non-reflector dryer for plant raw materials

Design and Fabricate a Continuous Pork Roaster using Infrared Heating

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