Effect of osmotic pre-treatment and infrared radiation on drying rate and color changes during drying of potato and pineapple

被引：95

作者：

Tan, M ^{[1
]}

Chua, KJ ^{[1
]}

Mujumdar, AS ^{[1
]}

Chou, SK ^{[1
]}

机构：

[1] Natl Univ Singapore, Dept Mech Engn, Singapore 119260, Singapore

来源：

DRYING TECHNOLOGY | 2001年 / 19卷 / 09期

关键词：

color; sorption; intermittent isotherms; quality; drying time; hunter scale; osmosis;

D O I：

10.1081/DRT-100107494

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A combination of intermittent infrared and continuous convection heating was used to dry various osmotically pretreated sample of potato (in solutions of 10%, 20% and 30% NaCl) and pineapple (in solutions of 30%, 50%, 70% Brix). The effect of drying conditions on color changes of potato and pineapple was investigated. The Hunter color scale parameters (redness, yellowness and lightness) were measured to quantify the color changes. With appropriate choice of infrared intermittency as well as osmotic pretreatment, it is possible to reduce the overall color change while maintaining high drying rates. As expected, osmotic pretreatment resulted in a shift in the sorption isotherms for both products.

引用

页码：2193 / 2207

页数：15

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