Electrohydrodynamic (EHD) drying of tomato slices (Lycopersicon esculentum)

被引：95
作者：
Esehaghbeygi, Ali [1 ]
Basiry, Mohsen [2 ]
机构：
[1] Isfahan Univ Technol, Coll Agr, Dept Farm Machinery, Esfahan 8415683111, Iran
[2] Shahrekord Univ, Coll Agr, Shahrekord 115, Iran
来源：
JOURNAL OF FOOD ENGINEERING | 2011年 / 104卷 / 04期
关键词：
Drying; Tomato; Electrostatic; Shrinkage; Color; ELECTRIC-FIELD PULSES; APPLE SLICES; DEHYDRATION; BANANA;
D O I：
10.1016/j.jfoodeng.2011.01.032
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The drying rate of tomato slices (Early Urbana L) treated by a high voltage electrostatic field (HVEF) was investigated with an oven-drying and open-room drying sample, under identical conditions. ANOVA showed that the drying methods had a significant effect (P <= 0.01) on decreasing moisture content, surface temperature, and apparent color of tomato slices, but no difference was observed in shrinkage. Average drying rate for 3, 4, and 5 kV cm(-1) electrostatic fields over a period of 780 min increased by 1.3, 1.43, and 2 times, respectively, compared to that of the air-dried. Tomato slices dried with EHD+, which consumed only 16.5 ml g(-1) of electric power, exhibited a better appearance (lightness and red color) with lower surface temperature than the air-dried and oven drying samples. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码：628 / 631
页数：4
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