Dehydration of yam slices using FIR-assisted freeze drying

Lin, Yuh-Lang; Lee, Tsai-Yun; Tsen, Jen-Horng; King, V. An-Erl

doi:10.1016/j.jfoodeng.2006.04.018

Cited by 75 publications

(34 citation statements)

References 16 publications

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“…In addition, Chinese Yam is a climacteric food and it is vulnerable to damage during transportation, preservation and marketing (Lin et al, 2007). After being wounded and contaminated, both qualitative and quantitative deteriorations occur through nutrition loss and physiological disorder (Kumar et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump

Song

Zhang

2018

Journal of the Saudi Society of Agricultural Sciences

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Chinese Yam chips were dried using a heat pump (HP) dryer alone or in combination with far infrared radiation (FIR) at 500, 1000 and 2000 W (500 FIR, 1000 FIR, and 2000. The experimental results were presented in terms of the drying characteristics, and dried product qualities (shrinkage, color, texture, percentage of rehydration, and moisture content). Samples with initial moisture content of approximately 76% (w.b.) were dried to a final moisture content of <17% (w.b.) at the drying temperature of 50°C and at an air flow rate of 1.0 m s À1 for all of the experiments. The data showed that FIR + HP drying increased the drying rate by reducing the drying time, and the resulted dried Chinese Yam chips generally had higher values of lightness and comparable values of redness and yellowness than the HP-treated samples. In the case of HP + 1000FIR, the dried Chinese Yam chips had lower shrinkage, improved rehydration ability, lower hardness and higher brittleness than those dried by HP, HP + 500FIR and HP + 2000FIR. It is worth noting that the total energy used for FIR-assisted drying processes decreased with the increase of FIR intensity. The present data suggest that HP + FIR drying is an effective and economical method for Chinese Yam chip drying, and HP + 1000FIR can obtain the best dried product. Ó 2016 The Authors. Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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Section: Introductionmentioning

confidence: 99%

Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump

Song

Zhang

2018

Journal of the Saudi Society of Agricultural Sciences

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“…The most commonly used processing method for yams is drying, which can prolong the market supply and improve the taste. The methods of air-drying (Falade, Olurin, Ike, Aworh, 2007), freeze-drying (Hsu, Chen, Weng, Tseng, 2003) and far-infrared radiation-assisted freeze drying (Lin, Lee, Tsen, King, 2007) have been reported for yam processing.…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds in Chinese purple yam and changes during vacuum frying

Fang

Yü

et al. 2011

Food Chemistry

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“…Compared with hot air drying, IR heating offers many advantages, such as greater energy efficiency, heat transfer rate, and heat flux, which result in higher drying rate and reduced drying time. It has been investigated as a potential method for increasing heating efficiency and obtaining high quality of dried foodstuffs including rice, yams, onions, apples, peaches, herbs, sweet potatoes, and carrots (Abe and Afzal 1997; Hashimoto and Kameoka 1999; Paakkonen and others 1999; Adonis and Khan 2004; Lin and others 2004, 2007; Sharma and others 2005; Wang and Sheng 2006). Although research has been done on using hot air for drying noninfused blueberries and sugar‐infused blueberries, there is no reported information available about using IR for drying fresh blueberries (Venkatachalapathy and Raghavan 1998; Chen and others 2001; MacGregor 2005).…”

Section: Introductionmentioning

confidence: 99%

Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating

Shi¹,

Pan²,

McHugh³

et al. 2008

Journal of Food Science

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This research studied the effect of berry size and dipping pretreatment in hot sodium hydroxide (NaOH) solution on the drying characteristics of blueberries under infrared radiation (IR) heating. Changes in the microstructure and diffusion coefficient of the berries after the NaOH pretreatment were also determined using scanning electronic microscopy and dynamic vapor sorption (DVS), respectively. To quantify the effect of berry size, non-pretreated bulk blueberries were sorted into 6 groups based on their diameters and dried at 70 degrees C. To determine the effectiveness of NaOH pretreatment in improving drying characteristics, bulk blueberries of different sizes, both nonpretreated and NaOH pretreated, were dried at constant temperatures of 80 and 90 degrees C, and variable temperatures of 70 degrees C for 50 min followed by 90 degrees C for 50 min. The NaOH pretreatment dipped blueberries in 0.1% NaOH solution with fruit to solution ratio 1:1 (w/v) at initial temperature of 93 degrees C for 5 s. Results showed that the drying rate increased with decreased berry size. Average moisture diffusivity was in the range of 5.89 to 8.13 m2/s at 70 degrees C. The NaOH pretreatment increased drying rate and moisture diffusivity and reduced the number of broken berries, especially at high drying temperatures. Results from SEM observation and DVS showed that the increase in diffusivity coefficients of berry coat and loss of intact microstructure in coat and tissue cells might contribute to the effect of NaOH pretreatment on the IR drying of blueberries.

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Dehydration of yam slices using FIR-assisted freeze drying

Cited by 75 publications

References 16 publications

Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump

Drying characteristics of Chinese Yam ( Dioscorea opposita Thunb .) by far-infrared radiation and heat pump

Phenolic compounds in Chinese purple yam and changes during vacuum frying

Effect of Berry Size and Sodium Hydroxide Pretreatment on the Drying Characteristics of Blueberries under Infrared Radiation Heating

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