Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
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Jianbo Liu
Abstract
In this paper, white radish discs were dried in superheated steam at absolute pressure 95 mbar at four levels of drying temperature from 75 °C to 90 °C. The drying kinetics and various quality attributes of white radish were investigated, compared with the results by vacuum drying. By kinetic modeling of drying processes with Fick’s second law, low pressure superheated steam drying (LPSSD) had slightly lower value of effective moisture diffusivity but higher activation energy than vacuum drying. In comparison with vacuum drying, the rehydration capability of dried samples by LPSSD was better due to porous microstructure. Only 25 % or more the total amount of Vitamin C was preserved after drying to the ultimate moisture content, but it was found that some amount of Vitamin C was taken with the exhaust steam and preserved in the condensate.
Funding statement: The research is supported by National Scientific and Technology Program in Rural Areas in 12th Five-Year (Project No. 2015BAD19B02-03).
Nomenclature
- a
Redness value
- b
Yellowness value
- Deff
Effective diffusivity (m2·s-1)
- Do
Pre-exponential factor of Arrhenius equation (m2·s–1)
- Ea
Activation energy (kJ·mol–1)
- G
Weight of samples (g)
- L
Lightness value
- Lo
Slice thickness (m)
- M
Moisture content (kg·kg–1 d.b.)
- MR
Moisture ratio
- R
Universal gas constant (J·mol–1·k–1)
- Rr
Rehydration ratio
- t
Drying time (min)
- T
Temperature (°C)
Subscripts
- o
Initial value
- e
Equilibrium value
- r
Rehydration
- d
Drying
References
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Articles in the same Issue
- Articles
- Quality Assessment and Mathematical Modeling of Hot-Air Convective Drying of Persimmon (Diospyros kaki L.) Fruit
- Colour, Texture, Microstructure and Nutrient Retention of Kiwifruit Slices Subjected to Combined Air-Impingement Jet Drying and Freeze Drying
- Evaluation of Mass Transfer Properties in Convective Drying of Kiwi and Eggplant
- Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
- Microwave-Driven Sugar Beet Pulp Liquefaction in Polyhydric Alcohols
- Drying Kinetics and Quality Attributes of White Radish in Low Pressure Superheated Steam
- A Comparative Study of Combined Microwave Techniques for Longan (Dimocarpus longan Lour.) Drying with Hot Air or Vacuum
- Chemical Characterization and Anti-inflammatory Activity of Polysaccharides from Zizyphus jujube cv. Muzao
- Physicochemical Properties of A- and B-type Granules of Wheat Starch and Effects on the Quality of Wheat-Based Noodle
- Potential Use of Tuna (Thunnus albacares) by-product: Production of Antioxidant Peptides and Recovery of Unsaturated Fatty Acids from Tuna Head
