The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition

Alaei, Behnam; Dibagar, Nesa; Chayjan, Reza Amiri; Kaveh, Mohammad; Taghinezhad, Ebrahim

doi:10.3920/qas2017.1252

Cited by 15 publications

(8 citation statements)

References 50 publications

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“…[19] Also, increasing inlet air temperature reduced specific energy consumption which cloud be due to that increasing temperature led to the higher and faster product dehydration due to the higher thermal gradient, and consequently decreased drying duration and this resulted into specific energy consumption reduction. [68] These findings matched well to the reported values of 0.55 MJ/g for drying raspberries in an ultrasound hot air dryer, [12,69] 5.44 to 24.65 MJ/kg for drying paddy in fluidized bed dryer with ultrasound pretreatment, [69] 9.17 to 25.93 MJ for rough rice in a hot air dryer with ultrasound pretreatment. [70] 3.8.2.…”

Section: Relationship Between Energy and Exergysupporting

confidence: 89%

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

et al. 2020

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In this study, prediction and analysis of energy and exergy in a combined hot air-infrared dryer with ultrasound pretreatment for organic blackberry was carried out. The effect on product color and greenhouse gas (GHG) emission was assessed. To predict energy and exergy parameters such as energy utilization ratio, energy utilization, exergy loss, and exergy efficiency, both the artificial neural network (ANN) and adaptive neuro fuzzy inference system (ANFIS) methods were employed. Drying experiments were undertaken at three temperature levels of 50, 60, and 70 C in air speed of 1 m/s and ultrasound pretreatment time 15, 30, and 45 min, as compared to controlled samples (without pretreatment). Results demonstrated that by raising the inlet air temperature and ultrasound pretreatment time, color change rate decreased, while energy utilization and exergy efficiency increased. Energy and exergy prediction results by means of ANN and ANFIS methods showed that ANFIS method achieved a higher R2 and lower RMS as compared to ANN. The highest level of GHG emission (NO x , CO 2 ) was obtained at 50 C temperature for samples without pretreatment.

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Section: Relationship Between Energy and Exergysupporting

confidence: 89%

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

et al. 2020

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“…Similar results were reported by many authors during IR-assisted vacuum drying of Rehmanniae (Y. Liu et al, 2016), button mushroom slices (Salehi et al, 2017), lemon slices (Salehi & Kashaninejad, 2018a), quince slice (Alaei et al, 2018), grapefruit slice (Salehi & Kashaninejad, 2018b), and shiitake mushroom (Kantrong et al, 2014). Kaveh et al (2018) reported that increased air temperature, IR, and microwave power enhanced the evaporation rate because of the large amount of internal heating during terebinth fruit drying.…”

Section: Factors Affecting Drying Ratesupporting

confidence: 85%

“…Under low‐pressure conditions, water saturates and evaporates at low temperature. Similar results were reported by many authors during IR‐assisted vacuum drying of Rehmanniae (Y. Liu et al, 2016), button mushroom slices (Salehi et al, 2017), lemon slices (Salehi & Kashaninejad, 2018a), quince slice (Alaei et al, 2018), grapefruit slice (Salehi & Kashaninejad, 2018b), and shiitake mushroom (Kantrong et al, 2014).…”

Section: Drying Kinetics Of Food Materials In Ir and Ir‐assisted Dryingsupporting

confidence: 84%

“…Several researchers have combined IR drying with other drying methods for efficient drying and the details are reported in Table 3. IR‐vacuum drying provides faster mass transfer and an increase in drying rate due to rapid energy transfer by IR and moisture evaporation at low temperature under vacuum conditions (Alaei, Dibagar, Chayjan, Kaveh, & Taghinezhad, 2018; Salehi & Kashaninejad, 2018a, 2018b). Hybrid IR‐vacuum drying is favorable for heat‐sensitive materials since drying is achieved at low temperature and is highly recommended to retain the nutritional content of foods.…”

Section: Ir and Ir‐assisted Drying Of Food Materialsmentioning

confidence: 99%

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Drying kinetics of food materials in infrared radiation drying: A review

Delfiya

Prashob

Murali

et al. 2021

J Food Process Engineering

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In recent years, many infrared (IR) and IR-assisted drying methods such as IR-hot air, IRvacuum, IR-microwave, and vibration aided IR-dryer have been reported for drying of food materials due to its rapid drying behavior and less processing time due to high drying rate, consumes less energy, offers better control over temperature, superior quality products, less ecological footprint and also easily it can be combined with other modes of heating technologies. The combination of IR radiation with other drying methods is very promising as it not only improves the drying rate but also preserve the food quality.IR and IR-assisted drying have been proved as a potential drying method for many food products. Drying kinetics of food materials during IR drying is very critical for the design of IR dryer, selection of appropriate drying parameters, product quality maintenance, and control and optimization of the drying process. Therefore, this paper aims to report the optimum process parameters for IR and IR-assisted drying of food materials and its drying kinetics. Similarly, critically reviewed the effect of various factors on the IR drying process such as drying rate, specific energy consumption, effective moisture diffusivity, and activation energy during drying of various food materials.

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“…In previously published results of radial shrinkage of strawberries in a vacuum dryer equipped with resistance heaters under pressure of 4 kPa [Gołoś et al 2014] for 3 considered temperatures obtained values of shrinkage in the very narrow range were from 20.2% to 20.7%, which was classified in the same homogenous group. Recently, Alaei et al [2018] presented results of application near infrared (NIR) and medium infrared (MIR) radiation for vacuum drying quince slices under fixed temperature in the range from 50 to 70°C. The results from this infrared-vacuum dryer were available for absolute pressures of 20, 40 and 60 kPa and the minimum shrinkage of 40.4% and 50% of substantial firmer tissue of quince rather than soft fruits was obtained for NIR and MIR conditions, As a rule, horizontal linear shrinkage was lower than vertical linear shrinkage for vacuum dried strawberries, regardless of the level of pressure in the range of 5 to 15 kPa.…”

Section: Discussionmentioning

confidence: 99%

Influence of pressure in vacuum drying chamber on shrinkage of defrosted strawberries

Piotrowski¹,

Ignaczak²

2018

Engineering Sciences And Technologies

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The material were raw or defrosted strawberries of Senga Sengana variety with the diameter of 26-30 mm. Fruits were dried for 16 hours at the temperature of 60°C under constant or variable conditions considering level of pressure. Pressure during the drying process was on a fixed level of: 5, 10 and 15 kPa or a change of pressure was introduced among extreme values. Shrinkage of strawberries was examined with the use of two methods: the volumetric method and measurement of linear dimensions in horizontal and vertical space. Shrinkage obtained under the fixed pressure level was greater for higher values in the drying chamber. Horizontal linear shrinkage of dried fruit was always lower than vertical linear shrinkage. For dried strawberries volumetric shrinkage obtained for defrosted fruits after vacuum drying under variable pressures did not reveal clear differences between respective values of shrinkage. The lowest level of pressure (5 kPa), applied in any phase of vacuum drying under variable pressure, caused a shrinkage decrease in comparison to drying shrinkage after processes under other fixed pressure.

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The effect of short and medium infrared radiation on some drying and quality characteristics of quince slices under vacuum condition

Cited by 15 publications

References 50 publications

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Drying of organic blackberry in combined hot air-infrared dryer with ultrasound pretreatment

Drying kinetics of food materials in infrared radiation drying: A review

Influence of pressure in vacuum drying chamber on shrinkage of defrosted strawberries

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