Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
-
Jian Lyu
,
Mucheng Zeng
Abstract
In this paper, short- and medium-wave infrared radiation (SMIR) drying characteristics of kiwifruit slices with/without osmotic dehydration (OD) were investigated. High fructose corn syrup (HFCS) was selected as the best osmotic solution and coupled with SMIR. Both infrared drying processes with/without OD occurred mainly in the falling rate period. Results indicated that the Logarithmic model and Page model were best in predicting moisture transfer for the kiwifruit slices with and without OD, respectively. The values of effective diffusivity ranged from 4.10×10‒10 m2/s to 9.52×10‒9 m2/s and from 3.10×10‒10 m2/s to 1.16×10‒8 m2/s for kiwifruit slices with and without OD, respectively. During the overall falling rate period, the activation energy value was 29.51 kJ/mol and 27.44 kJ/mol for the osmosed and non-osmosed kiwifruit slices, respectively. As compared with non-OD, OD pre-treatment could improve the drying characteristics, decrease color change and increase the retention ratios of ascorbic acid and chlorophyll.
Acknowledgments
The study was supported by Special Fund for Agro-scientific Research in the Public Interest (Grant No. 201303073) and the National Science & Technology Pillar Program during the Twelfth Five-year Plan Period (Project No. 2012BAD31B06).
The authors Jian Lyu and Qinqin Chen contributed equally to this paper.
Conflict of interest: The authors confirm that this article content has no conflict of interest.
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Articles in the same Issue
- Research Articles
- Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI
- Conditioning reduces kernel damage when impact shelling almonds
- Quality Enhancement of Tapioca Starch Gel using Sucrose and Xanthan Gum
- Characteristics of Pores as Measured by Porosimetry and Microscopy Considering Spaghetti as a Model System
- Improvement of Gel Properties of Fish Gelatin Using Gellan
- Drying Characteristics and Quality of Kiwifruit Slices with/without Osmotic Dehydration under Short- and Medium-Wave Infrared Radiation Drying
- Optimization of the Spray Drying Operating Conditions for Producing the Powder Mixture of Gum Arabic and Maltodextrin
- Modification of Konjac Glucomannan by Reduced-Pressure Radio-Frequency Air Plasma
- The Controllable Preparation, Properties and Structural Characteristics of Xylitol/Menthol Co-crystals
- Short Communications
- Effect of Maltodextrin on Physical Properties of Granulated Xanthan Gum Prepared by Fluidized-Bed Granulator
