Temperature and Quality Characteristics of Infrared Radiation–Dried Kelp at Different Peak Wavelengths

Abstract

Drying experiments on kelp (seaweed species) were conducted using air drying (AD) and infrared radiation drying (IRD) at different emission peak wavelengths of 2.4, 3.0, 5.0, and 6 0 m. Temperature characteristics of the dried kelp were determined in terms of temperature distribution and surfaceinterior temperature variation. Rehydrated ratio, color, and texture before and after rehydration were measured to evaluate the quality of dried kelp products. Dielectric properties were also studied to observe the characteristics of rehydrated dried products. The results indicated that the total drying time required for IRD products was approximately 120 min, reduced by 56% compared to AD (275 min). Infrared-dried products at 2.4 m wavelength and AD products were found to be more uniform from the thermal images and had higher rehydration ratios compared to others. IR-2.4 rehydrated products were the closest to blanched samples in hardness, springiness, cohesiveness, and chewiness. This research work concluded that infrared radiation drying has potential to be used for drying of kelp.

Influence of Ultrasound-Assisted Osmotic Dehydration and Freezing on the Water State, Cell Structure, and Quality of Radish (Raphanus sativusL.) Cylinders

“…[27] The samples were compressed in two consecutive cycles of 50% compression, with an interval of 5 s between the two cycles, using a plane probe 2 mm in diameter (SMS-P=2, Stable Micro Systems, Ltd., Surrey, UK). Average values of texture characteristics from eight measurements were calculated for each experimental condition.…”

Effect of Water on the Quality of Dehydrated Products: A Review of Novel Characterization Methods and Hybrid Drying Technologies

“…5. Xu et al (2014) showed that dried kelp samples using IR-assisted hot-air drying were found to have better fresh-like quality and higher rehydration ratio compared to the air-dried samples. [142] It was reported that the application of IR-assisted hot-air drying produced betterquality carrot slices in terms of Vitamin C (54%) and absorbed more water during rehydration.…”

“…Xu et al (2014) showed that dried kelp samples using IR-assisted hot-air drying were found to have better fresh-like quality and higher rehydration ratio compared to the air-dried samples. [142] It was reported that the application of IR-assisted hot-air drying produced betterquality carrot slices in terms of Vitamin C (54%) and absorbed more water during rehydration. [143] The quality of red bell pepper products dried using microwave and infrared-hybrid convective drying was much better than those dried using convective drying and the energy consumption was minimized due to short drying time.…”

Fundamentals of Infrared Heating and Its Application in Drying of Food Materials: A Review

“…Xu et al . () studied drying of kelp using IR radiation. It was found that the total drying time required for IR drying products was approximately 120 min, reduced by 56% compared to air drying.…”

“…A combination of a low-intensity IR radiation (2000 W/m 2 ), inlet air temperature (30C) and moderate values of inlet air velocity (0.15 m/s) was found to effectively improve the final quality of paddy. Xu et al (2014) studied drying of kelp using IR radiation. It was found that the total drying time required for IR drying products was approximately 120 min, reduced by 56% compared to air drying.…”