Influence of Infrared Drying on Some Quality Properties of Nashi Pear (Pyrus pyrifolia) Slices

Doymaz, İ̇brahim

doi:10.1007/s10341-022-00786-4

Cited by 3 publications

(1 citation statement)

References 20 publications

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“…After 4 h, the drying method was changed from HAD to IRD. As infrared radiation is transmitted directly to the interior of the material, water molecules undergo violent vibration, and the material is rapidly heated, thereby increasing the drying rate (Doymaz, 2022). The binding force of loosely bound water is reduced, which converts loosely bound water into free water, so the right shift of the T 22 peak at 5 h coincided with the T 23 peak.…”

Section: T 2 Inversion Results Of Peanut During Dryingmentioning

confidence: 99%

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Chen,

Li,

Jiang

et al. 2023

J Food Process Engineering

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In exploring the law of heat transfer and water diffusion of peanut, low‐field nuclear magnetic resonance (LF‐NMR) was used to analyze moisture migration in peanuts subjected to hot air drying (HAD), infrared drying (IRD), and sequential hot air‐infrared drying (HAD‐IRD) at 40, 50, 60, and 70°C. In HAD and IRD, free water was removed first, and some of free water was converted into loosely bound water. In HAD‐IRD, free water and loosely bound water were primarily removed. Regression models were used to predict changes of free water in peanuts. Based on MRI, the binding force on water decreases with the increase of temperature, and water migration from the inside to the outside is accelerated. HAD‐IRD can promote the removal of free water and the conversion of bound water into more easily removable water. This study revealed that HAD‐IRD can effectively reduce the drying time compared with HAD and IRD. Moreover, LF‐NMR can be an effective tool for detecting moisture changes in peanuts. The research results provide guidance for the selection of peanut processing technique.Practical applicationsDrying is an important food processing and preservation method based on the principle of reducing the moisture content of materials. Our study shows that HAD‐IRD is a superior, feasible drying method, as compared with other published works. This drying method removes a large amount of free water by hot air in the early stage and removes the remaining water by radiant heating in the later stage, which achieves rapid dehydration and greatly reduces the drying time. By identifying the moisture migration mechanism of the three drying methods, this study improves the drying theory and provides a theoretical basis for drying in the peanut processing industry.

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Section: T 2 Inversion Results Of Peanut During Dryingmentioning

confidence: 99%

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Chen,

Li,

Jiang

et al. 2023

J Food Process Engineering

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Drying Characteristics, Kinetic Modeling, Energy and Exergy Analyses of Water Yam (Dioscorea alata) in a Hot Air Dryer

et al. 2023

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In this study, drying characteristics, kinetic modelling, energy and exergy analyses of a convective hot air dryer are presented for water yam. The drying experiments were carried out at temperature levels of 50, 60, and 70°C and slice thicknesses of 3, 6, and 9 mm. The effects of drying variables on the drying rate (DR), moisture diffusivity (Deff), activation energy (Ea), energy utilization (EU), energy utilization ratio (EUR), exergy loss (EXL), exergy efficiency (EXeff), improvement potential (IP), and exergetic sustainability index (ESI) were investigated. The results showed that increasing air temperature increased the DR, Deff, EU, EUR, EXL, EXeff, IP, and ESI, while increasing the slice thickness increased Deff and Ea, but decreased the DR. The highest Deff and Ea values were 4.2 × 10−8 m2/s, and 53 KJ/mol, respectively. EU and EUR varied from 10 to 150 J/s and 0.39 to 0.79, respectively. EXL and EXeff varied between 2 and 12.5 J/s and 58 to 75 %, respectively. Midilli’s model had the best performance in predicting the moisture ratio of water yam with coefficient of determination (R2 = 0.9998), root mean square error (RMSE = 0.0049), and sum of square error (SSE = 0.0023).

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Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices

Malçok,

Karabacak,

Bekar

et al. 2023

J Agric Eng

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An infrared-assisted heat pump drying (IR-HPD) was designed and used for drying of mushroom slices at three different infrared (IR) powers (50, 100, and 150 W) and a fixed drying temperature of 40°C and air velocity of 1 m/s. The changes in total phenolic content (TPC), total antioxidant capacity (TAC) and individual phenolic contents bioaccessibility, drying characteristics, and colour values of mushroom slices were investigated. IR-HPD provided 13.11 to 30.77% higher energy savings than HPD and reduced drying time between 9.48 and 26.72%. Page, Modified Page models were considered the best for predicting the thin layer drying behaviour of mushroom slices. The effective moisture diffusivity (Deff) value increased with IR power and ranged between 6.491x10-10 and 9.023x10-10 m2s-1. The contents of TPC, TAC, and individual phenolics in mushroom slices were significantly reduced (p<0.05) after drying. In vitro the bioaccessibility of phenolic compounds and TAC generally decreased, whereas TPC bioaccessibility was increased. Colour values were decreased except for a* value that increased after drying. Thermal imaging results showed that IR lamps increase the temperature of the products in the middle close to the lamp by approximately 1.5°C. In addition, thermal imaging gave a better understanding and visualised the effect of different power IR lamps on the temperature distribution of the products according to their distance from the lamp. As a result, drying mushrooms with a hybrid drying system combined with IR and heat pump dryer provided higher energy savings than HPD, reduced drying time, and maintained the physical and nutritional characteristics of mushrooms. Overall, the use of IR-HPD is an alternative tool that allows us to obtain high-quality dried mushrooms with good nutritional attributes and a high amount of bioaccessible polyphenols.

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Influence of Infrared Drying on Some Quality Properties of Nashi Pear (Pyrus pyrifolia) Slices

Cited by 3 publications

References 20 publications

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Drying Characteristics, Kinetic Modeling, Energy and Exergy Analyses of Water Yam (Dioscorea alata) in a Hot Air Dryer

Influence of a hybrid drying combined with infrared and heat pump dryer on drying characteristics, colour, thermal imaging and bioaccessibility of phenolics and antioxidant capacity of mushroom slices

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