Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices

Zeng, Yaguang; Liu, Yunhong; Zhang, Jiayi; Xi, Huihan; Duan, Xu

doi:10.1007/s11694-019-00231-3

Cited by 40 publications

(44 citation statements)

References 40 publications

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“…Zeng et al. (2019) also discovered that the browning degree of product after high temperature pretreatment was less with better color. The lowest BI value appeared under the UCAD‐FIRD drying condition with cold air temperature of 5°C, ultrasound power of 60 W and FIR temperature of 140°C, which indicates that enzymatic oxidation and nonenzymatic browning reaction could be effectively restrained during UCAD‐FIRD process at these drying parameters.…”

Section: Resultsmentioning

confidence: 98%

“…The color and browning index measurement can be found in the literatures (Liu et al., 2017; Zeng et al., 2019). Color was determined based on the CIELab system, a colorimeter (Colori5, X‐Rite Co., USA) was used for dried potato slices immediately after drying.…”

Section: Methodsmentioning

confidence: 99%

“…Drying, an important processing method in food industry, has been widely used in a variety of fruits and vegetables processing (Duan, Duan, & Ren, 2018; Li & Imlay, 2018; Zeng, Liu, Zhang, Xi, & Duan, 2019). It is important to develop a suitable drying method for potatoes to improve drying rate, product quality as well as additive economic value (Sun, Zhu, Li, & Fan, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…Far‐infrared radiation drying (FIRD), a method that generates energy in the form of electromagnetic radiation, could penetrate into the inner of material with the depth of around 1–3 mm to achieve internal heating. The internal heating will form a temperature gradient that coincides with the water gradient between the interior and exterior of materials (Zeng et al., 2019). Thus, the water diffusion can be accelerated and drying time can be reduced.…”

Section: Introductionmentioning

confidence: 99%

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Drying characteristics and optimization of ultrasound‐strengthened cold air drying combined with sequential far‐infrared radiation drying on potato

Zhang

Liu

Sun

et al. 2020

J Food Process Preserv

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To improve the dehydration rate and product quality of potatoes, a new strategy utilizing ultrasound‐strengthened cold air drying combined with sequential far‐infrared radiation drying (UCAD‐FIRD) was proposed. The results prove that UCAD greatly promotes dehydration speed, and stronger ultrasound power results in higher drying rate. Compared with UCAD process, UCAD‐FIRD drastically shortens the required drying time. Potato slices dried by UCAD‐FIRD retain more nutrients compared with those dried by UCAD alone, exhibited by lower color variations and a greater rehydration ratio. For example, total phenol content and Vitamin C content rise first and then, decline but still remain at a high level. The Gray Correlation Analysis is applied to obtain the best experimental group as follows: cold air temperature of 15°C, radiation temperature of 140°C, ultrasound power of 60 W. Therefore, the drying strategy of UCAD‐FIRD can remarkably accelerate the drying rate and simultaneously improve the product quality. Practical applications Cold air drying (CAD) can well preserve the product quality due to low drying temperature. However, too long dehydration inevitably restricts its application, so some effective auxiliary measures can be applied to promote mass transfer in CAD to improve the dehydration process. In this study, we proposed a UCAD‐FIRD drying strategy, in which contact ultrasound strengthening technology was applied in CAD to significantly accelerate the internal mass transfer of early drying process, subsequently, FIRD was applied to replace UCAD at a certain conversion point to further accelerate water removal in latter stage with lower moisture content. The UCAD‐FIRD strategy could achieve both shorter dehydration time and better product quality, comparing with single CAD and UCAD. Therefore, UCAD‐FIRD is a promising and practical drying strategy for fruits and vegetables which have great internal mass transfer resistance and thermo‐sensitivity.

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Section: Resultsmentioning

confidence: 98%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Drying characteristics and optimization of ultrasound‐strengthened cold air drying combined with sequential far‐infrared radiation drying on potato

Zhang

Liu

Sun

et al. 2020

J Food Process Preserv

Self Cite

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show abstract

“…In FIR drying, FIR temperature (i.e., the surface temperature of radiation plates) is an important drying parameter that dominates drying rates and the dehydration process (Zeng et al, 2019).…”

mentioning

confidence: 99%

Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying

Shi

Liu

et al. 2020

J. Food Process. Preserv.

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Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods

Zamani

Bakhshi

Sahraroo

et al. 2023

Food Science & Nutrition

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Medicinal and aromatic plants (MAPs) are used in pharmaceutical, food, cosmetic, and other industries as a source of secondary metabolites. Using MAPs and natural substances is one of the most important factors in ensuring human health. Dracocephalum kotschyi Boiss (locally called Badrandjboie-Dennaie or Zarrin-Giah) is a perennial aromatic plant belonging to the Lamiaceae family, native to Central Asia and Iran, where it usually grows in the highlands of Golestan,

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Effects of far-infrared radiation temperature on drying characteristics, water status, microstructure and quality of kiwifruit slices

Cited by 40 publications

References 40 publications

Drying characteristics and optimization of ultrasound‐strengthened cold air drying combined with sequential far‐infrared radiation drying on potato

Drying characteristics and optimization of ultrasound‐strengthened cold air drying combined with sequential far‐infrared radiation drying on potato

Effects of radiation temperature on dehydration and moisture migration in banana slices during far‐infrared radiation drying

Improvement of phytochemical and quality characteristics of Dracocephalum kotschyi by drying methods

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