Hot air assisted infrared drying of vegetables and its quality

Food Science and Technology Research

Volumn 16, Issue 5, 2010, Pages 381-388

  Vishwanathan, Kalathur Harishchandra ^a   Hebbar, Hungalore Umesh ^a   Raghavarao, Kurumanchi Shreesaila Mallikarjuna Srinivasa ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Carotenoid; Carrot; Combined mode; Hot air; Infrared; Potato

Indexed keywords

CAROTENOID; CARROT; COMBINED MODE; HOT AIR; INFRARED; POTATO;

AGRICULTURAL PRODUCTS; CURING; DIFFUSION IN LIQUIDS; DRYING; QUALITY CONTROL; THERMAL PROCESSING (FOODS);

INFRARED DRYING;

DAUCUS CAROTA; SOLANUM TUBEROSUM;

EID: 77958559172     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.381     Document Type: Article

References (32)

1. Abe, T. and Afzal, T.M. (1997). Thin layer infrared radiation drying of rough rice. J. Agri. Eng. Res., 67, 289-297. (Pubitemid 127680005)
2. Afzal, T.M. and Abe, T. (1998). Diffusion in potato during far infrared radiation drying. J. Food Eng., 37, 353-365.
3. Afzal, T.M., Abe, T. and Hikida, Y. (1999). Energy and quality aspects during combined FIR-convective drying of barley. J. Food Eng, 42, 177-182. (Pubitemid 30534489)
4. Andres, A., Bilbao, C. and Fito, P. (2004). Drying kinetics of apple cylinders under combined hot-air microwave dehydration. J. Food Eng., 63, 71-78.
5. Araszkiewicz, M., Koziol, A., Lupinska, A. and Lupinski, M. (2007). Microwave drying of various shape particles suspended in an air stream. In "Drying of Porous Materials," ed. by S.J. Kowalski, Springer, pp. 173.
6. Baysal, T., Icier, F., Ersus, S. and Yildiz. (2003). Effects of microwave and infrared drying on the quality of carrot and garlic. Eur. Food Res. Technol., 218, 68-73.
7. Celma, A.R., Rojas, S. and Rodriguez, F.L. (2008). Mathematical modeling of thin layer infrared drying of wet olive husk. Chem. Eng. Proces., 47, 1810-1818. (Pubitemid 351814755)
8. Cui, Z.W., Xu, S.Y. and Sun, D.W. (2004). Effect of microwavevacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of Chinese chive leaves. Drying Technol., 22(3), 563-575.
9. Datta, A.K. and Ni, H. (2002). Infrared and hot air assisted microwave heating of foods for control of surface moisture. J. Food Eng., 51, 355-364.
10. rd edition, Prentice-Hall of India, New Delhi.
11. Ginzburg, A.S. (1969). "Application of infrared radiation in food processing." Leonard Hill Books, London.
12. Giri, S.K. and Prasad, S. (2007). Drying kinetics and rehydration characteristics of microwave-vacuum and convective hot air dried mushrooms. J. Food Eng., 78, 512-521.
13. Hebbar, U.H. and Ramesh, M.N. (2002). Combined infrared and convective heating system for food processing. Indian Patent application, 336/DEL/02.
14. Hebbar, U.H. and Rastogi, N.K. (2001). Mass transfer during infrared drying of cashew kernel. J. Food Eng., 47, 1-5.
15. Hebbar, U.H., Vishwanathan, K.H. and Ramesh, M.N. (2004). Development of combined infrared and hot air dryer. J. Food Eng., 65, 557-563.
16. Jain, D. and Pathare, RB. (2004). Selection and evaluation of thin layer drying models for infrared radiative and convective drying of onion slices. Biosystems Eng., 89(3), 289-296. (Pubitemid 39547977)
17. Kowalski, S.J. and Rajewska, K. (2009). Effectiveness of hybrid drying. Chem. Eng. Process., In press, doi:10.1016/ j.cep.2009.05.009.
18. Kowalski, S.J. and Rybicki, A. (2004). Qualitative aspects of convective and microwave drying of saturated porous material, Drying Technol, 22(5), 1173-2118.
19. Maskan, M. (2001). Drying, shrinking and rehydration characteristic of kiwi fruit during hot air and microwave drying. J. Food Eng, 48, 177-182.
20. Mayor, L. and Sereno A.M. (2004). Modeling shrinkage during convective drying of food materials: A review. J. Food Eng., 61, 373-386.
21. Mihoubi, D., Timoumi, S. and Zagrouba, F. (2009). Modeling of convective drying of carrot slices with IR heat source. Chem. Eng. Proces., 48, 808-815.
22. Mongpraneet, S., Abe, T. and Tsurusaki, T. (2002). Accelerated drying of welsh onion by far infrared radiation under vacuum conditions. J. Food Eng., 55, 147-156.
23. Panagiotou, N.M., Krokida, M.K., Maroulis, Z.B. and Saravacos, G.D. (2004). Moisture Diffusivity: Literature Data Compilation for Foodstuffs. Int. J. Food Prop., 7(2), 273-299.
24. Pathare, P. B. and Sharma, G.P. (2006). Effective moisture diffusivity of onion slices undergoing infrared convective drying. Biosystems Eng., 93(3), 285-291.
25. Prabanjan, D.G., Ramaswamy, H.S. and Raghavan, G.S.V. (1995). Microwave assisted convective air-drying of thin layer carrots. J. Food Eng, 25, 283-293.
26. Praveenkumar, D.G., Hebbar, U.H., Debnath, S.D. and Ramesh, M.N. (2005). Infrared and hot-air drying of onions. J. Food Proces. Pres., 29, 132-150.
27. Ranganna, S. (1977). "Manual of analysis fruits and vegetables." Tata McGraw-Hill, New Delhi.
28. Reyes, A., Vega, R., Bustos, R. And Araneda, C. (2008). Effect of Processing Conditions on Drying Kinetics and Particle Microstructure of Carrot. Drying Technol., 26, 1272-1285.
29. Sandhu, C. (1986). Infrared radiative drying in food engineering: A process analysis. Biotech. Prog, 2, 109-119.
30. Sharma, G.P. and Prasad, S. (2001). Drying of garlic (Allium Sativium) cloves by microwave hot air combination. J. Food Eng., 50, 99-105.
31. Sharma, G.P., Verma, R.C. and Pathare, P. (2005). Mathematical modeling of infrared radiation thin layer drying of onion slices. J. Food Eng, 71, 282-286.
32. Zhu, K., Zou, J., Chu, Z. and Li, X. (2002). Heat and mass transfer of seed drying in a two pass infrared radiation vibrated bed. Heat Transfer - Asian Res., 31 (2), 141-147. (Pubitemid 34290481)