Strategy for longan drying in two-stage superheated steam and hot air

Somjai, Thanutyot; Achariyaviriya, Siva; Achariyaviriya, Aree; Namsanguan, Kodkwan

doi:10.1016/j.jfoodeng.2009.05.005

Cited by 37 publications

(16 citation statements)

References 16 publications

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“…Longan dried by HP shows higher shrinkage than sample dried by HA due to a longer expose to heat of the HP samples, related to longer drying times. This result is similar to the study of Somjai et al, 2009 in drying longan with hot air. When FIR is combined with the both drying methods (HP and HA), the product shows less shrinkage and the percentage shrinkage decreases with an increase in the power supplied to FIR due to puffing.…”

Section: Shrinkagesupporting

confidence: 90%

Far-infrared radiation assisted drying of longan fruit

Nathakaranakule

Jaiboon

Soponronnarit

2010

Journal of Food Engineering

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Section: Shrinkagesupporting

confidence: 90%

Far-infrared radiation assisted drying of longan fruit

Nathakaranakule

Jaiboon

Soponronnarit

2010

Journal of Food Engineering

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“…Drying curves and moisture content versus time were given in Figure 1. Our results were agreed with the other studies using different materials for drying [2,[6][7]. The drying time was shorter when the temperature rises.…”

Section: Resultssupporting

confidence: 92%

“…At the constant rate period, the moisture removal was rapidly increased and was drastically removed at the falling rate period. The midilli model with the higher R 2 and lower χ 2 and RMSE values has the most suitable model for predictability of longan drying. The water activity of the dried longans was lower than 0.6 as desired, except for drying at 40˚C.…”

Section: Resultsmentioning

confidence: 99%

“…However, the quality of the product may be reduced. 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].…”

Section: Introductionmentioning

confidence: 99%

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Effects of low temperature drying processing on longan fruit

et al. 2018

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Abstract. In this study, the single-stage drying in tray dryer at air temperatures of 40, 50, 60, 70 and 80˚C is modelled and investigated. The longan fruits, E-dor variety, are peeled and seeded before testing. The drying rate is significantly influenced by the drying techniques and temperatures. Drying rats are initialized adjustment constant rate periods at 60 70 and 80˚C. The rate of moisture removal is rapidly changed drastically during the falling rate period. The Midilli model with high R 2 and low χ 2 and RMSE is the most suitable model for predictability of longan drying. Variation rates of quality of the water activity, the shrinkage, and the browning index are also reported.

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“…(9). Superheated Steam was available for drying of some agricultural products (Somjai et al, 2009;Rumruaytum et al, 2014). Under the process of superheated steam drying, the surface of sample is covered by the water of condensation, which condition was similar to the condition in this study.…”

Section: Drying Kinetics Of Sample Wsupporting

confidence: 72%

Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear

Imaizumi

Orikasa

Morifusa

et al. 2015

Engineering in Agriculture, Environment and Food

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a b s t r a c tThree types of solutions (distilled water, aqueous ascorbic acid solution and aqueous citric acid solution) were sprayed periodically on the surface of fresh-cut Japanese pear during hot air drying at 40, 50 and 60 C. The effects of solution spraying on the drying kinetics, the surface hardening, and the sample discoloration were investigated. The drying rates of the sprayed samples increased 58e63, 16e19 and 20 e22% in comparison with those of the non-sprayed samples at 40, 50 and 60 C, respectively. The hardness of the sprayed samples decreased 12e24% and 2e9% compared to that of the non-sprayed samples, and the total color difference (DE) was 27e44 and 20e33% less compared the non-sprayed samples at 40 and 50 C, respectively.

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Strategy for longan drying in two-stage superheated steam and hot air

Cited by 37 publications

References 16 publications

Far-infrared radiation assisted drying of longan fruit

Far-infrared radiation assisted drying of longan fruit

Effects of low temperature drying processing on longan fruit

Effects of solution spraying during hot air drying on drying rate, surface hardening and browning of fresh-cut Japanese pear

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