Catalytic infrared and hot air dehydration of carrot slices

Journal of Food Process Engineering

Volumn 37, Issue 2, 2014, Pages 111-121

  Wu, Bengang ^a   Ma, Haile ^a   Qu, Wenjuan ^a   Wang, Bei ^a   Zhang, Xin ^a   Wang, Peilan ^a   Wang, Juan ^a   Atungulu, Griffiths G ^b   Pan, Zhongli ^a,b  

^a JIANGSU UNIVERSITY   (China)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

MEAN SQUARE ERROR; MOISTURE DETERMINATION;

CORRELATION COEFFICIENT; DRYING PROCESS; EFFECTIVE DIFFUSIVITIES; FINAL MOISTURE CONTENT; MOISTURE RATIOS; QUALITY CHARACTERISTIC; REHYDRATION CHARACTERISTICS; ROOT MEAN SQUARE ERRORS;

INFRARED DRYING;

DAUCUS CAROTA;

EID: 84897916895     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12066     Document Type: Article

References (43)

1. AFZAL, T.M. and ABE, T. 1997. Modeling far infrared drying of rough rice. J. Microw. Power Electromagn. Energy 32, 80-86.
2. AFZAL, T.M. and ABE, T. 1998. Diffusion in potato during far infrared radiation drying. J. Food Eng. 4, 353-365.
3. AGRAWAL, Y.C. and SINGH, R.P. 1977. Thin layer drying studies on short grain rough rice. ASAE paper no: 3531.
4. BAKER, C.G.L. 1997. Industrial Drying of Foods, p. 309, Chapman and Hall, London, U.K.
5. CHOU, S.K. and CHUA, K.J. 2001. New hybrid drying technologies for heat sensitive foodstuffs. Trends Food Sci. Technol. 12, 359-369.
6. CRANK, J. 1975. Mathematics of Diffusion, 2nd Ed., Oxford University Press, London, U.K.
7. DOYMAZ, I. 2004. Convective air drying characteristics of thin layer carrots. J. Food Eng. 61, 359-364.
8. FENG, Y., SHI, F. and YING, T. 2009. Influence of processing technology and rehydration conditions on rehydration performance of dehydrated carrots. J. Chin. Inst. Food Sci. Technol. 9, 149-154.
9. GABEL, M., PAN, Z., AMARATUNGA, K.S.P., HARRIS, L. and THOMPSON, J.F. 2006. Catalytic infrared dehydration of onions. J. Food Sci. 71, 351-358.
10. HIRANVARACHAT, B., DEVAHASTIN, S. and CHIEWCHAN, N. 2011. Effects of acid pretreatments on some physicochemical properties of carrot undergoing hot air drying. Food Bioprod. Process 89, 116-127.
11. KOCA, N., BURDURLU, H.S. and KARADENIZ, F. 2007. Kinetics of colour changes in dehydrated carrots. J. Food Eng. 78, 449-455.
12. KRISHNAMURTHY, K., KHURANA, H.K., JUN, S., IRUDAYARAJ, J. and DEMIRCI, A. 2008. Infrared heating in food processing: An overview. Compr. Rev. Food Sci. F. 7, 2-13.
13. LEWICKI, P.P. 1998. Some remarks on rehydration of dried foods. J. Food Eng. 36, 81-87.
14. LI, Z., RAGHAVAN, G.S.V. and WANG, N. 2010. Carrot volatiles monitoring and control in microwave drying. LWT - Food Sci. Technol. 43, 291-297.
15. LIMPAIBOON, K. 2011. Effects of temperature and slice thickness on drying kinetics of pumpkin slices. Walailak J. Sci. Technol. 8, 159-166.
16. LIN, T.M., DURANCE, T.D. and SCAMAN, C.H. 1998. Characterization of vacuum microwave, air and freeze dried carrot slices. Food Res. Int. 31, 111-117.
17. MACALUSO, V. 2001. Infrared drying technology applications. Cereal Food World 46, 355-356.
18. MARABI, A., LIVINGS, S., JACOBSON, M. and SAGUY, I.S. 2003. Normalized Weibull distribution for modeling rehydration of food particulates. Eur. Food Res. Technol. 217, 311-318.
19. MAZZA, G. and LEMAGUER, M. 1980. Dehydration of onion: Some theoretical and practical considerations. Int. J. Food Sci. Technol. 15, 181-194.
20. MIDILLI, A., KUCUK, H. and YAPAR, Z. 2002. A new model for single layer drying. Drying Technol. 20, 1503-1513.
21. MIHOUBI, D., TIMOUMI, S. and ZAGROUBA, F. 2009. Modelling of convective drying of carrot slices with IR heat source. Chem. Eng. Process 48, 808-815.
22. MINOLTA. 1999. Colour Measurement Manual: CM-3500d Spectrophotometer, IGHAJ Press, Japan.
23. NAHIMANA, H. and ZHANG, M. 2011. Shrinkage and color change during microwave vacuum drying of carrot. Drying Technol. 29, 836-847.
24. NSONZI, F. and RAMASWAMY, H.S. 1998. Quality evaluation of osmoconvective dried blueberries. Drying Technol. 16, 705-723.
25. PAGE, G.E. 1949. Factors influencing the maximum rates of air drying shelled corn in thin layers. M.S. Thesis, Department of Mechanical Engineering, Purdue University, USA.
26. PAN, Z. and MCHUGH, T.H. 2004. In U.S. Patent Application. 20060034981. Filed August 13, 2004, published February 16, 2006.
27. PAN, Z., SHIH, C., MCHUGH, T.H., and HIRSCHBERG, E. (2008). Study of banana dehydration using sequential infrared radiation heating and freeze-drying. LWT - Food Sci. Technol. 41, 1944-1951.
28. 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, 273-299.
29. RASOULI, M., SEIIEDLOU, S., GHASEMZADEH, H.R. and NALBANDI, H. 2011. Influence of drying conditions on the effective moisture diffusivity and energy of activation during the hot air drying of garlic. Aust. J. Agric. Eng. 2, 96-101.
30. ROMANO, G., KOCSIS, L. and FARKAS, I. 2009. Analysis of energy and environmental parameters during solar cabinet drying of apple and carrot. Drying Technol. 27, 574-579.
31. SANDU, C. 1986. Infrared radiative drying in food engineering: A process analysis. Biotechnol. Prog. 2, 109-119.
32. SHI, J., PAN, Z., MCHUGH, T.H., WOOD, D., HISCHBERG, E. and OLSON, D. 2008. Drying and quality characteristics of fresh and sugar-infused blueberries dried with infrared radiation heating. LWT - Food Sci. Technol. 41, 1962-1972.
33. SKJOLDEBRAND, C. 2002. Infrared processing. In The Nutrition Handbook for Food Processors (J. Henry, ed.) pp. 423-432, Woodhead Publishing, Cambridge, U.K.
34. SRIKIATDEN, J. and ROBERTS, J.S. 2008. Predicting moisture profiles in potato and carrot during convective hot air drying using isothermally measured effective diffusivity. J. Food Eng. 84, 516-525.
35. SUMNU, G., TURABI, E. and OZTOP, M. 2005. Drying of carrots in microwave and halogen lamp-microwave combination ovens. LWT - Food Sci. Technol. 38, 549-553.
36. SUTAR, P.P. and THORAT, B.N. 2011. Drying of roots. In Drying of Foods, Vegetables and Fruits, Vol. 2 (S.V. Jangam, C.L. Law and A.S. Mujumdar, eds.) pp. 43-74, National University of Singapore, Singapore.
37. TOGRUL, H. 2005. Simple modeling of infrared drying of fresh apple slices. J. Food Eng. 71, 311-323.
38. TOGRUL, H. 2006. Suitable drying model for infrared drying of carrot. J. Food Eng. 77, 610-619.
39. VODA, A., HOMAN, N., WITEK, M., DUIJSTER, A., DALEN, G.V., SMAN, R.V.D., NIJSSE, J., VLIET, L.V., AS, V. and DUYNHOVEN, J.V. 2012. The impact of freeze-drying on microstructure and rehydration properties of carrot. Food Res. Int. 49, 687-693.
40. ZHANG, Q. and LITCHFIELD, J.B. 1991. An optimisation of intermittent corn drying in a laboratory scale thin layer dryer. Drying Technol. 9, 383-395.
41. ZHU, Y. and PAN, Z. 2009. Processing and quality characteristics of apple slices under simultaneous infrared dry-blanching and dehydration with continuous heating. J. Food Eng. 90, 441-452.
42. ZHU, Y., PAN, Z., MCHUGH, T.H. and BARRETT, D.M. 2010. Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating. J. Food Eng. 97, 8-16.
43. ZIELINSKA, M. and MARKOWSKI, M. 2010. Air drying characteristics and moisture diffusivity of carrots. Chem. Eng. Process 49, 212-218.