Hot Air Assisted Infrared Drying of Vegetables and Its Quality

被引：33

作者：

Vishwanathan, Kalathur Harishchandra ^{[1
]}

Hebbar, Hungalore Umesh ^{[1
]}

Raghavarao, Kurumanchi Shreesaila Mallikarjuna Srinivasa ^{[1
]}

机构：

[1] CSIR, Cent Food Technol Res Inst, Dept Food Engn, Mysore 570020, Karnataka, India

来源：

FOOD SCIENCE AND TECHNOLOGY RESEARCH | 2010年 / 16卷 / 05期

关键词：

carotenoid; carrot; combined mode; hot air; infrared; potato; REHYDRATION CHARACTERISTICS; MOISTURE DIFFUSIVITY; MICROWAVE-VACUUM; CARROT SLICES; RADIATION; ONION; KINETICS; SHRINKAGE;

D O I：

10.3136/fstr.16.381

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hot air assisted infrared (IR) drying of potato and carrot is carried out and product quality is compared with hot air dried samples. The synergistic effect of hot air and IR during combined mode (hot air assisted IR) drying reduced the processing time by nearly 48% as compared to hot air drying alone, besides improving the quality of products. Higher rehydration ratio and lower browning index values are observed for combined mode dried products. Photomicrographs of dehydrated carrot and potato showed superiority of product structure for combined mode dried products. The IR dried carrot had higher (by 17%) retention of carotenoid than hot air dried sample. The processing conditions such as velocity and temperature of air affected the drying characteristics during combined mode drying. Higher values of effective diffusivity of water are observed with combined mode drying.

引用

页码：381 / 388

页数：8

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