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Short- and Medium-Wave Infrared Drying of Cantaloupe ( Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization

التفاصيل البيبلوغرافية
العنوان: Short- and Medium-Wave Infrared Drying of Cantaloupe ( Cucumis melon L.) Slices: Drying Kinetics and Process Parameter Optimization
المؤلفون: Antai Chang, Xia Zheng, Hongwei Xiao, Xuedong Yao, Decheng Liu, Xiangyu Li, Yican Li
المصدر: Processes, Vol 10, Iss 114, p 114 (2022)
بيانات النشر: MDPI AG
سنة النشر: 2022
المجموعة: Directory of Open Access Journals: DOAJ Articles
مصطلحات موضوعية: infrared drying, cantaloupe slice, kinetics, quality evaluation, optimization, texture, Chemical technology, TP1-1185, Chemistry, QD1-999
الوصف: The main objective of the present work was to study the drying kinetics and obtain the optimum process parameters of cantaloupe slices using short-and medium-wave infrared radiation (SMIR) drying technology. The effect of three independent variables of infrared radiation temperature (55–65 ° C ), slice thickness (5–9 mm) and radiation distance (80–160 mm) on the L value, color difference (∆ E ), hardness and vitamin C content were investigated by using the Response Surface Methodology (RSM). The results showed that the Page model can adequately predict the moisture content between 55 and 65 ° C ( R 2 > 0.99). The effective moisture diffusivity ( D e f f ) varied from 5.26 × 10 −10 to 2.09 × 10 −9 m 2 /s and the activation energy ( E a ) of the SMIR drying was 31.84 kJ/mol. Infrared radiation temperature and slice thickness exerted extremely significant effects on L value and color difference (ΔE) ( p < 0.01), with higher infrared radiation temperature and thin slice thickness leading to a decrease in the L value and an increase in ΔE. Hardness and vitamin C content were significantly affected by infrared radiation temperature, slice thickness and radiation distance, of which the slice thickness was the most distinct factor affecting the hardness value. Higher infrared radiation temperature and larger slice thickness and radiation distance resulted in higher vitamin C degradation. For the given constraints (maximized vitamin C content and L value, minimized ΔE and hardness value), the optimum drying parameters were infrared radiation temperature 58.2 ° C , slice thickness 6 mm and radiation distance 90 mm. Under the optimum drying combination conditions, the experimental values were 65.58 ( L value), 8.57 (∆ E ), 10.49 N (hardness) and 106.58 mg/100 g (vitamin C content), respectively. ...
نوع الوثيقة: article in journal/newspaper
اللغة: English
تدمد: 2227-9717
العلاقة: https://www.mdpi.com/2227-9717/10/1/114Test; https://doaj.org/toc/2227-9717Test; https://doaj.org/article/6627a2bea03e41889907053550c91275Test
DOI: 10.3390/pr10010114
الإتاحة: https://doi.org/10.3390/pr10010114Test
https://doaj.org/article/6627a2bea03e41889907053550c91275Test
رقم الانضمام: edsbas.593CC1FF
قاعدة البيانات: BASE
الوصف
تدمد:22279717
DOI:10.3390/pr10010114