Infrared drying of food products
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چکیده
The aim of this work was to study the infrared (IR) drying of food products. In present article the effects of blanching, of air velocity and of different air temperatures on the drying time and on the rehydration ratio as a quality property are investigated. During research different food materials were used: apple, carrot and potato. In the article a simultaneous heat and mass transfer model is presented that calculates the rate of moisture vaporization with the approximation less than 10 % for 20-30 min of the 1st period of the drying process. The food materials slices were dried by near infrared (NIR) heating by the natural, and by the forced convections with air velocities 0.25 and 0.5 m/s and at different air temperatures 23 and 28 oC. NIR drying should give good results for dehydration of thick materials that is needed for better preservation of food quality. The qualities of dried slices were compared by a rehydration ratio.
منابع مشابه
Infrared Drying as a Potential Alternative to Convective Drying for Biltong Production
Two infrared systems set at an intensity of 4777 W/m2 with peak emission wavelengths of 2.5 and 3.5 µm were used to produce biltong by drying differently pre-treated meat. In addition to meat texture and colour, the microbial quality of the biltong produced was assessed by quantifying viable heterotrophic microorganisms using a most probable number (MPN) method and by verifying the presence of ...
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