Far-infrared radiation assisted drying of longan fruit

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

“…Infrared and infrared-assisted drying were widely used to dry biological products as reported by several investigators. Normally, the infrared power levels were used in the range from 100-500 W to dry products, such as carrots (Sumnu et al 2005;Kocabiyik and Tezer 2009), red pepper slices (Nasiroglu and Kocabiyik 2009), beetroots (Kowalski andMierzwa 2009), grapes (Caglar et al 2009), longans (Nathakaranakule et al 2010) and sweet potato slices (Doymaz 2011). Regarding the preliminary experiments, the result showed that the application of infrared power higher than 200 W charred the product.…”

“…9b-e). This is because the mushroom is heated rapidly by infrared and water evaporates more quickly resulted in puffing, retains its porous structure and develops large pores within the sample (Shih et al 2008;Nathakaranakule et al 2010;Vishwanathan et al 2010). This helps in increasing its ability to absorb more water during rehydration and thus resulted in a softer texture in agreement with the results shown in Figs.…”

“…It was evident that large pores were seen in the strawberry which could be due to water vapor created during infrared drying. Nathakaranakule et al (2010) studied the drying of longan fruit using infrared in combination with hot air and heat pump dryers. The results showed that infrared helped to create more porous structure of dried longan, and porosity of the samples increased when an IR increased.…”

Effects of low temperature drying processing on longan fruit

“…Drying of high quality Longan have been proposed by various ways which are: a two−stage superheated steam drying followed by hot air drying process [2]. There are also forced convection and hot air recirculation in longan drying [3], multi-stage dying processes using heat pump for longan drying at temperature of 55˚C, combined far-infrared-heat pump drying at temperature of 65˚C, and combined far-infrared -hot air drying with 80% recycled air [4].…”

Evaluation of Energy Aspects of Apple Drying in the Hot-Air and Infrared Dryers

“…The infrared radiation impinges and penetrates on the inner layer of materials without heating surrounding airand then is converted to sensible heat. During drying decreases the absorptivity and increases reflectivity of the dried material because of decrease water content in it (Balbay et al, 2012;Darvishi et al, 2013;Ponkham et al, 2012) Several recent researchers have been studied in drying of agriculture products with infrared energy such as: Vegetables (Hebbar et al, 2004), paddy (Meeso et al, 2004), apple slice (Nowak and Lewicki, 2004), onion slices (Pathare and Sharma, 2006;Sharma et al, 2005), sweet potato (Lin et al, 2005), peach (Wang and Sheng, 2006), banana slices (Nimmol et al, 2007), blueberries (Shi et al, 2008), grape (Celma et al, 2009), longan fruit (Nathakaranakule et al, 2010), rough rice (Khir et al, 2011), soybean (Niamnuy et al, 2012), carrot (Vishwanathan et al, 2013). However, there is no extensive and complete research on investigation of energy aspect in drying of apple using hot air and infrared drying.The study objectives include comparing the evaluation of energy and efficiency, drying kinetic and activation energy during drying of the apple slices using two drying methods including hot air and infrared drying.…”