We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Drying kinetics and quality characteristics of daylily dried by mid-infrared.
- Authors
Wang, Nan; Yang, Shuaiyao; Zhang, Yifu; Jiang, Lan; Zheng, Xuechao; Jiang, Peiyun; Chen, Ye
- Abstract
Industrially, the use of far-infrared (FIR) as a heat source for drying daylily presents some issues, such as high energy consumption and large loss of nutrients. The use of mid-infrared (MIR) was performed to study the drying of daylily to explore its advantages, with the FIR drying as a comparison. Drying models were established by the drying kinetics, and the changes of nutrition, rehydration ratio (RR) and water migration pattern were researched. The results showed the best-fitting drying model was the Modified Henderson and Pabis model. Under the same temperature, compared with FIR drying, the drying time of MIR drying was shortened by 50%, the effective moisture diffusivity (Deff) was increased by 103%, the drying activation energy (Ea) was reduced by 10%, the reducing sugar and ascorbic acid retention rate was increased by 13.9% and 9.7%, respectively. The MIR drying had better RR and water migration characteristics.
- Subjects
DAYLILIES; VITAMIN C; ACTIVATION energy; ENERGY consumption; FIR
- Publication
International Journal of Food Engineering, 2021, Vol 17, Issue 12, p969
- ISSN
1556-3758
- Publication type
Article
- DOI
10.1515/ijfe-2021-0137