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

机译:短期和中期红外辐射的影响在一些干燥和质量特征贴梗海棠片在真空条件下

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摘要

Infrared assisted vacuum drying technology is a newly emerged strategy, which found its place in the food drying industry. Therefore, in this research, the effectiveness of near infrared (NIR) and medium infrared (MIR) radiation was experimentally investigated on drying kinetics and some quality properties of quince slices under vacuum condition. Experiments were conducted at drying temperatures of 50, 60 and 70 degrees C and absolute pressures of 20, 40 and 60 kPa for NIR and MIR radiations. Drying process in MIR assisted vacuum drying domain lasted about 3 to 28 min lower than NIR one, indicating improved drying process under MIR condition. Effective moisture diffusivity for NIR domain was obtained in the range of 0.17x10(-9) to 0.46x10(-9) m(2)/s while it was between 0.18x10(-9) to 0.46x10(-9) m(2)/s under MIR condition. Minimum specific energy consumption for NIR and MIR radiation was estimated 0.55 and 0.34 kWh, respectively. Total colour difference and sample shrinkage under NIR radiation were calculated within the range of 5.5 to 25.4% and 40.4 to 64.5%, respectively, which were significantly lower the ranges of MIR. Minimum total colour change (5.5%) and shrinkage (40.4%) of quince samples were calculated under NIR condition while, the minimum values for MIR domain were 12.1 and 50%, respectively.
机译:红外辅助真空干燥技术是一个新兴战略,找到它的位置食品干燥行业。研究了近红外的有效性(NIR)和中红外辐射(MIR)在干燥动力学实验研究贴梗海棠片和一些质量属性在真空条件下。在干燥温度50、60和70年20摄氏度和绝对压力,40至60岁kPa NIR和米尔辐射。米尔辅助真空干燥领域持续了约328分钟低于近红外光谱,表明改进的在米尔条件下干燥过程。水分扩散系数对近红外光谱域在0.17 x10(9)到0.46 x10(9)米(2)/ s时之间0.18 x10(9)到0.46 x10 (9)(2) / s米尔条件下。能源消耗对近红外光谱和米尔辐射分别估计0.55和0.34千瓦时。颜色差异和样品近红外光谱下收缩辐射范围内的计算为5.5分别25.4%和40.4 64.5%显著降低米尔的范围。最低总颜色改变(5.5%)和收缩(40.4%)的海棠样本计算下近红外光谱条件,米尔的最小值域分别为12.1和50%,分别。

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