Infrared Heating in Food Drying: An Overview

Riadh, Muhmmed Hussain; Ahmad, Siti Anom Binti; Marhaban, Mohammad Hamiruce; Soh, Azura Che

doi:10.1080/07373937.2014.951124

Cited by 181 publications

(79 citation statements)

References 104 publications

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“…Duyusal analizlerden genel görünüş ve genel beğeni değerleri açısından örneklerde istatistiki açıdan yöntemlere göre kurutma sürelerini kısaltmıştır [17][18][19]. Ancak IR uygulamalarının kurutma süresini kısaltması kullanılan lambaların güçlerine, IR' nin dalga boyuna, lamba sayısına, başka bir kurutma yöntemiyle kombine edilip edilmemesine ve gıdanın yapısal özelliklerine bağlı olarak değişiklik göstermektedir [4].…”

Section: Duyusal Analiz Sonuçlarıunclassified

Mantıda Farklı Kurutma Yöntemlerinin Hidroksimetil Furfural (HMF) Oluşumu ve Duyusal Kalite Üzerine Etkileri

Gökmen

Sayaslan

Çağlar

2016

CSJ

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Özet. Ülkemizde mantının kurutulmasında geleneksel sıcak hava yöntemleri kullanılmaktadır. Bu yöntemler üründe kalite kayıplarına neden olmaktadır. Bu nedenle kurutma işlemi için geleneksel tekniklere alternatif yöntemler araştırılmaktadır. Bu amaçla kullanılabilecek olan bir teknik infrared (IR) kurutma prosesidir. Kurutma proseslerinde en önemli parametreler sıcaklık ve sıcaklığın ürün üzerine etkisidir. Sıcaklığın ürün üzerine olumsuz etkisini gösterebilecek maddelerden biri hidroksimetil furfural (HMF) oluşumudur. HMF enzimatik olmayan esmerleşme reaksiyon ürünlerinden biridir. HMF miktarı arttıkça ürünün besin değerinde düşüşler meydana gelmektedir. Araştırmada, bu olumsuzlukları önlemek amacıyla mantının kurutulmasında geleneksel yönteme alternatif olarak 250 W IR kurutma yöntemi tek başına ve vakum kombinasyonu olarak uygulanmış, oluşan HMF miktarları ve ürün duyusal özellikleri araştırılmıştır. Vakumla kombine edilmiş 250 W IR kullanılarak kurutulan mantıların HMF miktarları geleneksel yönteme göre daha düşük ve duyusal kaliteleri daha yüksek bulunmuştur (P<0,01). Sonuç olarak, mantının endüstriyel üretiminde IR kurutma ve vakum uygulamasının kombine kullanımı gibi farklı kurutma metotlarının araştırılması gerektiği sonucuna varılmıştır. Anahtar Kelimeler: Mantı, HMF, infrared (IR) kurutma, vakum kurutma, duyusal kalite Effects of Different Drying Methods of Mantı on Hydroxymethyl Furfural (HMF)Formation and Sensory Quality Abstract. Conventional hot-air drying methods are used in drying of mantı (stuffed pasta) in Turkey. These methods cause quality losses in the product. Therefore search for alternative methods to the conventional drying has been underway. Infrared (IR) drying process is an alternative technique for this purpose. The most important parameters in the drying processes are drying temperature and its effects on the product. Hydroxymethyl furfural (HMF) formation is one of the indicators for illeffects of temperature on the product quality. HMF is one of the nonenzymatic browning reaction products. As the amount of HMF increases, the nutritional quality of the product decreases. In this study, IR drying (250 W), alone or in combination with vacuum application, was used in drying of mantı as alternative to conventional hot-air drying, and HMF formation and sensory properties of the product were investigated. It was found that the levels of HMF were lower and the sensory qualities were higher in mantı samples dried by 250 W IR-vacuum combination than those dried by the conventional method (P<0,01). It was concluded that different industrial drying methods for mantı, such as IR and vacuum combinations, should be investigated.Keyword: Stuffed pasta (mantı), HMF, infrared (IR) drying, vacuum drying, sensory quality GİRİŞKurutma terim anlamıyla kontrollü şartlar altında ısı uygulaması sonucu gıdanın bünyesinde bulunan suyun doğrudan ya da dolaylı yolla kütle transferi ile uzaklaştırılması işlemi olarak tanımlanmaktadır [1,2]. Kurutma işlemi yüksek sıcaklıklarda yapıldığından dolayı ürün üzerinde ...

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Section: Duyusal Analiz Sonuçlarıunclassified

Mantıda Farklı Kurutma Yöntemlerinin Hidroksimetil Furfural (HMF) Oluşumu ve Duyusal Kalite Üzerine Etkileri

Gökmen

Sayaslan

Çağlar

2016

CSJ

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“…A general review of food drying using infrared heating has been published [1]. As it is noted, there is a need for more studies concerning infrared drying.…”

Section: Introductionmentioning

confidence: 99%

“…As shown in [1] the distance between the IR emitters and drying material influences the drying time, energy consumption and quality of the final dried product. There are investigated and compared two product (strawberry slices and pumpkin samples) drying dynamics depending on the distance from the IR source (film) and the distance from the inlet and outlet of air in the dryer.…”

Section: Introductionmentioning

confidence: 99%

Studies of berry drying process in infrared film dryer

Aboltins¹,

Palabinskis²,

Vartukapteinis³

2017

Engineering for Rural Development

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Abstract. The research work analyzed the two fresh berries (strawberry and pumpkin samples) drying process in the infrared film dryer. Infrared drying takes place at low temperatures (up to 40 ºC) and it helps keep the maximum product quality and natural colour. The product moisture removal depends on the location of the products in IR dryer (distance from the infrared source -film) and product location at the air inlet and outlet. Strawberries drying experimental data show that the most rapid moisture removal is observed in the samples on the top and bottom shelf, which is about 15-20 % higher than in the samples on the middle shelf. Moisture removal from pumpkin samples on the middle shelf is approx. 30 % slower than from the samples on the upper and lower shelf. This could be explained by the IR direct impact on the samples placed on the top and bottom shelves. Using the experimental data and multivariate analysis it has been found that the product moisture removal depends on its placement (distance from the heating film and the air inlet, outlet) and the drying time.Keywords: IR drying, strawberry, pumpkin. IntroductionInfrared drying (IR) is an effective method of dehydration. It is based on the fact that infrared radiation of certain wavelengths is actively absorbed by water contained in the product. The wave energy directly affects the water of the product. The absorptivity, the depth of material and the transmissivity are dependent on the IR wave length, density and the properties of the irradiated material. Nowadays, consumers appreciate the quality of the dried product, the texture, colour, nutritional content etc. Drying temperature 40-60 ºC is optimal to preserve vitamins, biologically active substances, natural colour and aroma of the dried products.The number of published articles related to infrared food drying is increasing every year. A general review of food drying using infrared heating has been published [1]. As it is noted, there is a need for more studies concerning infrared drying. There should be researches with different products with different infrared drying conditions.Strawberries is a very popular fruit as they have good taste and nutritional value. Strawberries are very susceptible to microbiological deterioration, it is very difficult to commercialise them. Temperature and relative humidity of ambient air affect on the appearance and quality of fresh strawberry. These berries have very short postharvest life.There are different researches on strawberry drying. There are researches on strawberry drying in solar dryers. The total phenolic and anthocyanin content of strawberries after sample drying in direct and indirect solar dryers was determined [2]. The different types (half, quarter, slices) of strawberries drying curves, quality attributes were investigated in the indirect forced convection solar dryer [3]. The influence of the heating shelf temperature on physical properties of freeze-dried strawberries was investigated in [4]. Application of a heating shelf temperature of 30 º...

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“…IR radiation is a form of electromagnetic radiation that has a wavelength of 0.38 to 1000 m. Generally, IR wavelengths that can be absorbed by food components are in the far-IR region of the spectrum from 3.0 to 1000 m. The increasing popularity of this technology is due its energy efficiency, retention of quality in the finished products (mainly nutritional and sensory properties), process speed, and the simplicity of the equipment. IR heating is primarily done in radiant wall ovens where the heated walls emit IR radiation to apply heat to the material being processed [7][8][9][10][11][12][13][14][15][16]. Because IR heating is a surface level treatment, it is hypothesized that the skins from these peanuts may become more crisp and easier to remove.…”

Section: Introductionmentioning

confidence: 99%

Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts

Smith

Adhikari

Singh

2018

Journal of Food Quality

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The main objective of this study was to determine the effectiveness of infrared technology for blanching small-sized peanuts. A radiant wall oven was used for infrared blanching. Infrared treatments included 343 ∘ C for 60 s and 288 ∘ C for 90 s. High and low moisture groups with approximate moisture content of 9% and 6% were used. An impingement oven set at 100 ∘ C for 20 min was used as the control treatment. No treatment differed from control in terms of blanchability. A descriptive sensory shelf life study of six weeks found no evidence of oxidative changes in experimental treatments. The infrared blanched peanuts were roasted using an impingement oven set to 177 ∘ C for 10 min for a consumer acceptability test. Conventionally blanched peanuts roasted under the same parameters were used as a control. The consumer panel found the peanuts blanched by infrared radiation at 343 ∘ C for 60 s to be the most likeable roasted IR sample and did not differ from control. IR heating is a viable and quicker alternative to blanch small-sized peanut varieties with minimal effects on quality including sensory properties.

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Infrared Heating in Food Drying: An Overview

Cited by 181 publications

References 104 publications

Mantıda Farklı Kurutma Yöntemlerinin Hidroksimetil Furfural (HMF) Oluşumu ve Duyusal Kalite Üzerine Etkileri

Mantıda Farklı Kurutma Yöntemlerinin Hidroksimetil Furfural (HMF) Oluşumu ve Duyusal Kalite Üzerine Etkileri

Studies of berry drying process in infrared film dryer

Using Infrared Radiation in a Radiant Wall Oven for Blanching Small-Sized Peanuts

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