Optical Properties of Carrot Slices during Infrared Drying

被引：0
|
作者：
Liu Y. [1 ]
Li T. [1 ]
Wang X. [1 ]
Wei Z. [1 ]
机构：
[1] School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo
来源：
Wang, Xiangyou (wxy@sdut.edu.cn) | 2021年 / Chinese Society of Agricultural Machinery卷 / 52期
关键词：
Carrot; Energy consumption; Infrared drying; Optical properties; Scattering;
D O I：
10.6041/j.issn.1000-1298.2021.04.037
中图分类号：
学科分类号：
摘要：
In order to reveal the optical properties of carrot slices during infrared drying, the appearance quality of carrot slices during infrared drying was analyzed. The content of soluble solids in pulp and cortex of carrot slices, the texture of pulp and cortex of carrot slices during drying were determined. The surface reflectance spectrum, absorption spectrum and ultrastructure were analyzed. It was found that the energy consumption per unit of material had linear negative correlation with the 5th power of absolute temperature. The browning occurred when the moisture content was decreased to 20%, and the browning degree of the infrared drying material was higher than that of the hot air drying material at the same temperature. When it was dried at 60℃ for 1.5 h, the hardness of the upper surface of the pulp was higher than that of the lower surface, and the hardness of the lower surface of the cortex was higher than that of the upper surface, which indicated that the moisture content of the upper surface of the cortex was lower than that of the lower surface, and the moisture content of the upper surface of the pulp was higher than that of the lower surface. The spectral curve of 350~2 500 nm showed that the reflectance of cortex was higher than that of medulla in any wave band, and the difference was more obvious in the short wave band. Scanning electron microscope images showed that the diameter of the pores in the medulla was larger and the tortuosity was lower than that in the cortex, which was conducive to the transmission of infrared rays to the deep layer. Transmission electron microscope images showed that the number of particles in cortex was more than that in medulla. According to the scattering theory, short wave light had Mie scattering, and long wave light had Rayleigh scattering in the cortex, short wave light had Rayleigh scattering, and there was no Mie scattering in the medulla. The reflectance of the cross section with porous surface was lower than that of the longitudinal section with dense surface. © 2021, Chinese Society of Agricultural Machinery. All right reserved.
引用
收藏
页码：342 / 350
页数：8
相关论文
共 44 条
  • [1] SEYHUN K A, IBRAHIM D, EMEK M D., Infrared drying kinetics of blue mussels and physical properties, Chemical Industry and Chemical Engineering Quarterly, 25, 1, pp. 1-10, (2019)
  • [2] WANG Xiangyou, CAO Ruibing, SUN Chuanzhu, Application of infrared radiation technology on processing agriculture biological materials, Transactions of the Chinese Society for Agricultural Machinery, 38, 7, pp. 177-182, (2007)
  • [3] CARLOS V M, FRANCISCO J G N, ARTURO G V, Et al., Relationship of the drying process of a corn grain with the thermal emissivity and optical interference in the mid infrared range, Applied Optics, 56, 12, pp. 3470-3476, (2017)
  • [4] ALAEI B, CHAYJAN R A., Drying characteristics of pomegranate arils under near infrared-vacuum conditions, Journal of Food Processing and Preservation, 39, 5, pp. 469-479, (2015)
  • [5] LEE D I, LEE J H, SHIN Y S, Et al., Far infrared drying characteristics of the microwave-steamed sweet potato, Journal of Biosystems Engineering, 44, 2, pp. 187-193, (2019)
  • [6] JAFARI F, MOVAGHARNEJAD K, SADEGHI E., Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology, Food Chemistry, 333, (2020)
  • [7] BORDA-YEPES V H, CHEJNE F, DAZA-OLIVELLA L V, Et al., Effect of microwave and infrared drying over polyphenol content in Vaccinium meridionale (Swartz) dry leaves, Journal of Food Process Engineering, 42, 1, (2019)
  • [8] SADEGHI E, MOVAGHARNEJAD K, ASL A H., Parameters optimization and quality evaluation of mechanical properties of infrared radiation thin layer drying of pumpkin samples, Journal of Food Process Engineering, 43, 2, (2020)
  • [9] THANIMKARN S, CHEEVITSOPON E, JONGYINGCHAROEN J S., Effects of vibration, vacuum, and material thickness on infrared drying of Cissus quadrangularis Linn, Heliyon, 5, 6, (2019)
  • [10] KALEJAHI A K, ASEFI N., Influence of vacuum impregnation pretreatment combined with IR drying on quince quality with shrinkage modeling by ANN, Chemical Engineering Communications, 206, 12, pp. 1661-1675, (2019)
12345