Thin-layer infrared radiation drying of red pepper slices

Journal of Food Process Engineering

Volumn 32, Issue 1, 2009, Pages 1-16

  Nasiroglu, Sahin ^a   Kocabiyik, Habib ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

CURING; DEWATERING; DRYING; INFRARED RADIATION; INTERNET PROTOCOLS; VELOCITY;

AIR VELOCITIES; COLOR PARAMETERS; DRYING CHARACTERISTICS; DRYING RATES; QUALITY PARAMETERS; REHYDRATION RATIO; SPECIFIC ENERGY;

INFRARED DRYING;

CAPSICUM ANNUUM VAR. ANNUUM;

EID: 58649109379     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00195.x     Document Type: Article

References (38)

1. AFZAL, T.M. ABE, T. 1999. Some fundamental attributes of far infrared radiation drying of potato. Drying Technol. 17 (1 and 2 137 155.
2. AMARATUNGA, K.S.P., PAN, Z., ZHENG, X. THOMPSON, J.F. 2005. Comparison of drying characteristics and quality of rough rice dried with infrared and heated air. ASAE Paper No. 056005, ASAE, St. Joseph, MI.
3. AOAC. 1996. Official Methods of Analysis of AOAC International, AOAC International, Arlington, VA.
4. BAYSAL, T., ICIER, F., ERSUS, S. YILDIZ, H. 2003. Effects of microwave and infrared drying on the quality of carrot and garlic. Eur. Food Res. Technol. 218, 68 73.
5. CHUA, K.J. CHOU, S.K. 2003. Low-cost drying methods for developing countries. Trends Food Sci. Technol. 14, 519 528.
6. CONDORI, M., ECHAZU, R. SARAVIA, L. 2001. Solar drying of sweet pepper and garlic using the tunnel greenhouse drier. Renew. Energ. 22, 447 460.
7. DAS, I., Das, S.K. BAL, S. 2004a. Specific energy and quality aspects of infrared (IR) dried parboiled rice. J. Food Eng. 62, 9 14.
8. DAS, I., Das, S.K. BAL, S. 2004b. Drying performance of a batch type vibration aided infrared dryer. J. Food Eng. 64, 129 133.
9. DOYMAZ, I. PALA, M. 2002. Hot-air drying characteristics of red pepper. J. Food Eng. 55, 331 335.
10. ERGUNES, G. TARHAN, S. 2006. Color retention of red pepper by chemical pretreatments during greenhouse and open sun drying. J. Food Eng. 76, 446 452.
11. HEBBAR, H.U., VISWANATHAN, K.H. RAMESH, M.N. 2004. Development of combined infrared and hot air dryer for vegetables. J. Food Eng. 65, 557 563.
12. HOWARD, L.R., SMITH, R.T., WAGNER, A.B., VILLALON, B. BURNS, E.E. 1994. Provitamin A and ascorbic acid content of fresh red pepper cultivars (Capsicum annuum) and processed jalapenos. J. Food Sci. 59, 362 365.
13. JAIN, D. PATHARE, P.B. 2004. Selection and evaluation of thin layer drying models for infrared radiative and convective drying of onion slices. Biosyst. Eng. 89, 289 296.
14. KAVAK-AKPINAR, E., BICER, Y. YILDIZ, C. 2003. Thin layer drying of red pepper. J. Food Eng. 59, 99 104.
15. KAYMAK-ERTEKIN, F. 2002. Drying and rehydrating kinetics of green and red peppers. J. Food Sci. 67 (1 168 175.
16. KIM, M.H. TOLEDO, R.T. 1987. Effect of osmotic dehydration and high temperature fluidized bed drying on properties of dehydrated rabbiteye blueberries. J. Food Sci. 52, 480 489.
17. KOC, A.B., TOY, M., HAYOGLU, I. VARDIN, H. 2004. Performance of a solar dryer used for red pepper drying. J. Agric. Fac. HR. U. 8 (2 57 65.
18. KOOLI, S., FADHEL, A., FARHAT, A. BELGHITH, A. 2007. Drying of red pepper in open sun and greenhouse conditions mathematical modeling and experimental validation. J. Food Eng. 79, 1094 1103.
19. KROKIDA, M.K., KARATHANOS, V.T., MAROULIS, Z.B. MARINOS-KOURIS, D. 2003. Drying kinetics of some vegetables. J. Food Eng. 59, 291 403.
20. KUMAR, D.G.P., HEBBAR, H.U. RAMESH, M.N. 2006. Suitability of thin layer models for infrared-hot air drying of onion slices. Lebensm.-Wiss. Technol. 39, 700 705.
21. LEE, Y., HOWARD, L.R. VILLALON, B. 1995. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars. J. Food Sci. 60, 473 476.
22. LEWIS, M.J. 1996. Physical Properties of Food and Food Processing Systems, Woodhead Publishing Limited, Cambridge, England.
23. LIN, Y.P., TSEN, J.H. KING, V.A.E. 2005. Effects of far-infrared radiation on the freeze-drying of sweet potato. J. Food Eng. 68, 249 255.
24. LIN, Y.P., LEE, T.Y., TSEN, J.H. KING, V.A.E. 2007. Dehydration of yam slices using FIR-assisted freeze drying. J. Food Eng. 79, 1295 1301.
25. MONGPRANEET, S., ABE, T. TSURUSAKI, T. 2002. Far infrared-vacuum and -convection drying of Welsh onion. Transactions of the ASAE 45 (5 1529 1535.
26. NIMMOL, C., DEVAHASTIN, S., SWASDISEVI, T. SOPONRONNARIT, S. 2007. Drying of banana slices using combined low-pressure superheated steam and far-infrared radiation. J. Food Eng. 81, 624 633.
27. NOWAK, D. LEWICKI, P.P. 2004. Infrared drying of apple slices. Innovative Food Sci. Emerging Technol. 5, 353 360.
28. OZTEKIN, S., BASCETINCELIK, A. SOYSAL, Y. 1999. Crop drying programme in Turkey. Renew. Energy 16, 789 794.
29. PAN, Z., OLSON, D.A., AMARATUNGA, K.S.P., OLSEN, C.W., ZHU, Y. McHUGH, T.H. 2005. Feasibility of using infrared heating for blanching and dehydration of fruits and vegetables. ASAE Paper No. 056086, ASAE, St. Joseph, MI.
30. PATHARE, P.B. SHARMA, G.P. 2006. Effective moisture diffusivity of onion slices undergoing infrared convective drying. Biosyst. Eng. 93 (3 285 291.
31. SANDU, C. 1986. Infrared radiative drying in food engineering: A process analysis. Biotechnol. Prog. 2, 109 119.
32. SHARMA, G.P., VERMA, R.C. PATHARE, P.B. 2005a. Thin-layer infrared radiation drying of onion slices. J. Food Eng. 67, 361 366.
33. SHARMA, G.P., VERMA, R.C. PATHARE, P.B. 2005b. Mathematical modeling of infrared radiation thin layer drying of onion slices. J. Food Eng. 71, 282 286.
34. STRUMILLO, C. KUDRA, F.T. 1986. Drying: Principles, Applications and Design, Gordon and Breach Science Publishers, New York, NY.
35. TOGRUL, H. 2005. Simple modeling of infrared drying of fresh apple slices. J. Food Eng. 71, 311 323.
36. TURKSTAT. 2005. Statistical tables. Prime Ministry Republic of Turkey, Ankara, Turkey. http://www.turkstat.gov.tr/PreIstatistikTablo.do?istab-id=57 (accessed April 3, 2007).
37. VARITH, J., DIJKANARUKKUL, P., ACHARIYAVIRIYA, A. Achariyaviriya, S. 2007. Combined microwave-hot air drying of peeled logan. J. Food Eng. 81, 459 468.
38. WANG, J. SHENG K. 2006. Far infrared and microwave drying of peach. Lebensm.-Wiss. Technol. 39, 247 255.