Evaluation of infrared assisted freeze drying for strawberry snacks: drying kinetics, energy efficiency and quality attributes

被引：9

作者：

Kang, Su Wang ^{[1
]}

Hwang, Jeong Hyeon ^{[1
]}

Chung, Kang Hyun ^{[1
]}

Park, Sung Hee ^{[1
]}

机构：

[1] Seoul Natl Univ Sci & Technol, Dept Food Sci & Technol, Seoul 01811, South Korea

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2021年 / 30卷 / 08期

关键词：

Infrared Assisted Freeze Drying; Strawberry; Texture; Energy; Rapid; ANTIOXIDANT PROPERTIES; RADIATION; REHYDRATION; FRUIT; DEHYDRATION; CONSUMPTION; VEGETABLES; MODELS;

D O I：

10.1007/s10068-021-00949-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Feasibility of infrared assisted freeze drying (IRAFD) was evaluated for production of the strawberry snacks. Infrared (IR) radiation provided the driving force of ice sublimation during freeze drying (FD). Different IRAFD conditions were tested, including the continuous IRAFD-1.6 kW/m(2) and IRAFD-1.6 kW/m(2) at different weight reductions (20%, 40%, and 60%). Conventional FD had a total drying time of 691 +/- 19 min, whereas continuous IRAFD significantly reduced the drying time to 309 +/- 32 min. Continuous IRAFD also reduced the amount of consumed electrical energy by 42% compared to that of FD. A long duration of IR radiation produced a soft texture in the snacks. Drying kinetics were analyzed using various models, including the Page model, exponential model, and Henderson and Pabis model. The Page model provided the best fit to the experimental drying curve. This study showed the potential of IRAFD in producing value-added fruit snacks with good textural quality and efficient use of energy.

引用

页码：1087 / 1096

页数：10

共 50 条

[11] Convective drying characteristics of Amelie mango (Mangifera Indica L. cv. 'Amelie') with correction for shrinkage [J].

Dissa, A. O. ;

Desmorieux, H. ;

Bathiebo, J. ;

Koulidiati, J. .

JOURNAL OF FOOD ENGINEERING, 2008, 88 (04) :429-437

[12] Drying of Tomato Using Different Methods: Comparison of Dehydration and Rehydration Kinetics [J].

Gaware, T. J. ;

Sutar, N. ;

Thorat, B. N. .

DRYING TECHNOLOGY, 2010, 28 (05) :651-658

[13] Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan [J].

Gol, Neeta B. ;

Patel, Pooja R. ;

Rao, T. V. Ramana .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2013, 85 :185-195

[14] Raspberry fresh fruit quality as affected by pectin- and alginate-based edible coatings enriched with essential oils [J].

Guerreiro, Adriana C. ;

Gago, Custodia M. L. ;

Faleiro, Maria L. ;

Miguel, Maria G. C. ;

Antunes, Maria D. C. .

SCIENTIA HORTICULTURAE, 2015, 194 :138-146

[15]

Henderson S. M., 1961, Journal of Agricultural Engineering Research, V6, P169

[16] Application of infrared radiation in the drying of food products [J].

Huang, Dan ;

Yang, Pei ;

Tang, Xiaohong ;

Luo, Lei ;

Sunden, Bengt .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2021, 110 :765-777

[17] Modelling effective moisture difusivity of rough rice (Lido cultivar) at low drying temperatures [J].

Iguaz, A ;

Martín, MBS ;

Maté, JI ;

Fernández, T ;

Vírseda, P .

JOURNAL OF FOOD ENGINEERING, 2003, 59 (2-3) :253-258

[18] Selection and evaluation of thin layer drying models for infrared radiative and convective drying of onion slices [J].

Jain, D ;

Pathare, PB .

BIOSYSTEMS ENGINEERING, 2004, 89 (03) :289-296

[19] Influences of drying medium and temperature on drying kinetics and quality attributes of durian chip [J].

Jamradloedluk, Jindaporn ;

Nathakaranakule, Adisak ;

Soponronnarit, Somchart ;

Prachayawarakorn, Somkiat .

JOURNAL OF FOOD ENGINEERING, 2007, 78 (01) :198-205

[20] Evaluation of freeze drying combined with microwave vacuum drying for functional okra snacks: Antioxidant properties, sensory quality, and energy consumption [J].

Jiang, Ning ;

Liu, Chunquan ;

Li, Dajing ;

Zhang, Zhongyuan ;

Liu, Chunju ;

Wang, Di ;

Niu, Liying ;

Zhang, Min .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2017, 82 :216-226

← 1 2 3 4 5 →