Characterisation of industrial tomato by-products from infrared drying process

Drying characteristics and quality of shiitake mushroom undergoing microwave-vacuum drying and microwave-vacuum combined with infrared drying

“…where MR pre,i is the i th predicted moisture ratio, MR exp,i is the i th experimental moisture ratio, N is number of observations, and n p is the number of constants (Ruiz Celma et al 2009) .…”

“…While, infrared energy induces changes in the vibrational states of atoms and molecules of a product. Infrared lamp is heated and radiation is focused on the food surface which removes surface moisture and prevents sogginess of the dried product (Ruiz Celma et al 2009;Doymaz 2011;Zhang and Wang 2011). Infrared drying has gained popularity as an alternative method for drying of fruits and vegetables.…”

“…The main advantages of infrared drying are reduction in drying time, energy saving, high energy efficiency and high product quality, i.e., reduces color change, improves rehydration (Hebbar et al 2004;Vishwanathan et al 2010;Doymaz 2011;Zhang and Wang 2011). Food products, such as grapes (Caglar et al 2009;Ruiz Celma et al 2009), sweet potatoes (Doymaz 2011) and pineapple (Ponkham et al 2012) have been dried using infrared dryer. Moreover, agricultural products with high moisture content can be dried using combination drying, as it provides synergistic effect.…”

“…Empirical equations are easily applied to drying simulation as they depend only on experimental data (Akpinar and Bicer 2005;McMinn 2006). In this work, a semi-theoretical models were selected to describe the drying characteristics because they offer a compromise between theory and experimental results, they are commonly used in the literature and easy to use (Shih et al 2008;Ruiz Celma et al 2009;Ponkham et al 2012). A number of semi-theoretical drying models have been widely used to describe the drying process, such as, cyclone drying of eggplants (Akpinar and Bicer 2005), microwave, microwave-convective and microwave vacuum drying of lactose powder (McMinn 2006), sequential infrared radiation and freeze drying for producing crispy strawberries (Shih et al 2008), microwave drying of bamboo shoot slices (Bal et al 2010), microwave vacuum drying of sour cherries (Motavali et al 2011), infrared drying of sweet potato slices (Doymaz 2011), and microwave vacuum concentration of pineapple juice (Assawarachan and Noomhorm 2011).…”

Development of Infrared Radial Radiation Dryer for Paddy

“…The dimensionless moisture ratio can be calculated as in (1). However, the moisture ratio was simplified to M t /M i , where M t and M i are the moisture content at any given time and the initial moisture content, respectively, since in IR drying, samples may be dried as much as dry matter content (equilibrium moisture equal to zero) [10].…”