Effects of far-infrared radiation on the freeze-drying of sweet potato

Drying of shiitake mushroom by combining freeze-drying and mid-infrared radiation

“…of Pages 11 food and bioproducts processing x x x ( 2 0 1 4 ) xxx-xxx 4 h. After this time, the MIRD portion of the FD (4 h)-MIRD plot was steeper than the FD plot. Infrared radiation penetrates the surface layer of wet porous materials, creates molecular vibration and provides thermal energy with relatively lower energy loss compared to other heating sources (Lin et al, 2005). Thus, combination of MIRD in the later stage of freeze drying can be much better than using hot air and vacuum during freeze drying.…”

“…The products dried using SIRFD had better color, higher crispness, higher shrinkage but poor rehydration propensity compared to those produced by using regular freeze-drying. However, most of the IR-assisted freeze dryers use far-IR source with corresponding wave length in 3-1000 m range (Lin et al, 2005;Chakraborty et al, 2011). There are no studies on the application of mid-infrared drying (MIRD) (corresponding to the wavelength ranges 1.4-3 m) in combination with conventional freeze drying.…”

Characterization and immunostimulatory activity of an (1→6)-a-d-glucan from the root of Ipomoea batatas

“…Recently, a lot of work was performed on the health-related function of sweet potato, and several important biological activities were attributed to sweet potato [8][9][10][11][12][13]. In order to base these results in actual substance, some nonstarch components, including diet fiber [14,15], anthocyanin [16], h-carotene [17], proteinase inhibitor [18], and some other substances [19], were isolated from the roots of sweet potato and subjected to various biological tests. In this present work, the isolation, structural characterization, and general immnuostimulatory activity on mouse model of PSPP, a nonstarchy polysaccharide from the roots of sweet potato, were investigated.…”

Evaluation of Energy Aspects of Apple Drying in the Hot-Air and Infrared Dryers

“…The infrared radiation impinges and penetrates on the inner layer of materials without heating surrounding airand then is converted to sensible heat. During drying decreases the absorptivity and increases reflectivity of the dried material because of decrease water content in it (Balbay et al, 2012;Darvishi et al, 2013;Ponkham et al, 2012) Several recent researchers have been studied in drying of agriculture products with infrared energy such as: Vegetables (Hebbar et al, 2004), paddy (Meeso et al, 2004), apple slice (Nowak and Lewicki, 2004), onion slices (Pathare and Sharma, 2006;Sharma et al, 2005), sweet potato (Lin et al, 2005), peach (Wang and Sheng, 2006), banana slices (Nimmol et al, 2007), blueberries (Shi et al, 2008), grape (Celma et al, 2009), longan fruit (Nathakaranakule et al, 2010), rough rice (Khir et al, 2011), soybean (Niamnuy et al, 2012), carrot (Vishwanathan et al, 2013). However, there is no extensive and complete research on investigation of energy aspect in drying of apple using hot air and infrared drying.The study objectives include comparing the evaluation of energy and efficiency, drying kinetic and activation energy during drying of the apple slices using two drying methods including hot air and infrared drying.…”