Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage

Ponkham, Kamon; Meeso, Naret; Soponronnarit, Somchart; Siriamornpun, Sirithon

doi:10.1016/j.fbp.2011.02.008

Cited by 109 publications

(56 citation statements)

References 29 publications

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“…In addition, k increased as IR was increased. This can be attributed to the fact that higher IR resulted in an increased moisture removal rate and product surface temperature (Ponkham et al 2012). In contrast, k exhibited a decrease with increasing P, supporting the negative value of the empirical coefficient k of Eq.…”

Section: Modeling Of Drying Curvessupporting

confidence: 59%

“…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. In addition, the increase in the IR caused higher product surface temperature and more moisture loss which leads to faster drying (Wang and Sheng 2006;Caglar et al 2009;Nasiroglu and Kocabiyik 2009;Ponkham et al 2012). This was expected since with the coupled drying mechanism it was possible to reach higher internal temperatures due to microwave heating and higher surface temperatures due to infrared heating.…”

Section: Drying Characteristicsmentioning

confidence: 99%

“…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. Moreover, agricultural products with high moisture content can be dried using combination drying, as it provides synergistic effect.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, agricultural products with high moisture content can be dried using combination drying, as it provides synergistic effect. There are many studies on the application of infrared combined with other drying methods like hot air assisted infrared drying (Vishwanathan et al 2010;Ponkham et al 2012) and microwave combined with infrared drying (Sumnu et al 2005;Wang and Sheng 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Empirical equations are easily applied to drying simulation as they depend only on experimental data (Akpinar and Bicer 2005;McMinn 2006). In this work, a semi-theoretical models were selected to describe the drying characteristics because they offer a compromise between theory and experimental results, they are commonly used in the literature and easy to use (Shih et al 2008;Ruiz Celma et al 2009;Ponkham et al 2012). A number of semi-theoretical drying models have been widely used to describe the drying process, such as, cyclone drying of eggplants (Akpinar and Bicer 2005), microwave, microwave-convective and microwave vacuum drying of lactose powder (McMinn 2006), sequential infrared radiation and freeze drying for producing crispy strawberries (Shih et al 2008), microwave drying of bamboo shoot slices (Bal et al 2010), microwave vacuum drying of sour cherries (Motavali et al 2011), infrared drying of sweet potato slices (Doymaz 2011), and microwave vacuum concentration of pineapple juice (Assawarachan and Noomhorm 2011).…”

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: Modeling Of Drying Curvessupporting

confidence: 59%

Section: Drying Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

2012

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Canned, frozen and dried pineapple

Siow

Lee²

2016

Handbook of Pineapple Technology

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Optimization and quality evaluation of infrared‐dried kiwifruit slices

Sadeghi

Asl

Movagharnejad

2020

Food Science & Nutrition

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Infrared drying characteristics of kiwifruits under natural and forced drying air convection with different conditions were investigated. An experimental study along with statistical analysis aimed to evaluate quality characteristics of infrared‐dried kiwifruit slices, in terms of drying time, rehydration ratio and shrinkage as a function of infrared power levels, slice thicknesses, slice distance from the infrared lamps, and air velocity. Response surface methodology was used for optimization of drying parameters with employing desirability function. Minimum drying time, shrinkage, and maximum rehydration ratio assumed as criteria for optimizing drying conditions of kiwifruit slices were strongly dependent on the drying conditions. All operating variables had a significant effect on total responses, but slice thickness almost was the most prominent factor. The slices dried at the highest power level, the lowest distance from the Infrared lamp, the least thickness, and air velocity showed a higher rehydration capacity than slices dried at the other conditions.

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Modeling of combined far-infrared radiation and air drying of a ring shaped-pineapple with/without shrinkage

Cited by 109 publications

References 29 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

Canned, frozen and dried pineapple

Optimization and quality evaluation of infrared‐dried kiwifruit slices

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