Hot Air Assisted Infrared Drying of Vegetables and Its Quality
スポンサーリンク
概要
- 論文の詳細を見る
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.
- 社団法人 日本食品科学工学会の論文
- 2010-09-01
著者
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Raghavarao Kurumanchi
Department Of Food Engineering Central Food Technological Research Institute Council Of Scientific A
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Hebbar Hungalore
Department Of Food Engineering Central Food Technological Research Institute Council Of Scientific A
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VISHWANATHAN Kalathur
Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific
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Vishwanathan Kalathur
Department Of Food Engineering Central Food Technological Research Institute Council Of Scientific A