Far-infrared drying characteristics and quality assessment of Ligularia fischeri

Xiao, Ning; Han, Chung-Su; Cho, Sungchan; Lee, Junsoo; Yoon, Seong-soo

doi:10.1007/s10068-013-0078-9

Cited by 9 publications

(3 citation statements)

References 20 publications

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“…Small color changes with increasing air velocities were also reported by Ning et al . () for Ligularia fischeri leaves. As a result, Δ E values of the hot air dried samples were higher than those dried by infrared.…”

Section: Resultsmentioning

confidence: 99%

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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In this study, we investigated the effects of hot air, infrared and combined hot airinfrared drying methods on the drying time, energy consumption, color, rehydration and oil content of peppermint leaves. Three different air temperatures (30, 40 and 50C) and air velocities (0.5, 1 and 1.5 m/s) were used in the hot air drying. Infrared drying process was implemented using three levels of radiation intensity (1500, 3000 and 4500 W/m 2 ), three distances between emitter and sample (10, 15 and 20 cm) and three air velocities (0.5, 1 and 1.5 m/s). The results showed that the optimum drying period and energy consumption were obtained when infrared-and hot air-drying were applied simultaneously. The results also showed that combined drying resulted in dried leaves of superior quality when compared to the leaves dried separately by either hot air alone or infrared, exhibiting lower total color change, greater rehydration ratio and higher extraction oil yield. PRACTICAL APPLICATIONSPeppermint leaves are highly valuable products with wide range of industrial uses but extremely perishable in normal surrounding temperature-humidity conditions too. This fact makes their preservation important. Drying is a common preservation method that is applied to foods and agricultural products. Hot air has been traditionally used for drying peppermint leaves; however, infrared radiation has been employed for this purpose recently. However, there is very little knowledge, if none, on the use of combination of hot air and infrared drying method on the drying performance as well as the quality of final dried leaves. We treated fresh peppermint leaves by hot air drying, infrared drying and combined hot air-infrared drying, and compared the quality of final products and energy consumption during drying, aiming to find out the optimum drying method and drying parameters; while are beneficial to related industry in drying this valuable product. Our research work confirmed that combined hot air-infrared drying is a good alternative instead of the use of hot air drying or infrared drying separately.

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Section: Resultsmentioning

confidence: 99%

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Salarikia

Ashtiani

Golzarian

2016

Journal of Food Processing and Preservation

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“…To measure the moisture content of the radishes during the drying process, sample trays containing the samples were placed on the conveyer belt. The sample trays were taken out of the drying chamber, weighed on a digital top pan balance, and placed back into the drying chamber at 30-min intervals during the drying process (Ning et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

Drying Characteristics of Radishes using Far Infrared Ray Dryer

Park

Kang

Lee

et al. 2015

Journal of Biosystems Engineering

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Purpose:The purpose of this study was to establish conditions to dry a radish by examining the drying and quality characteristics depending on the air temperature and velocity of a far infrared conveyor dryer. Methods: A sample of weighing 6 kg was dried until the moisture content reached 15±0.5% (w.b.). Four temperatures (50, 60, 70, and 80°C) and three air velocity levels (0.4, 0.6, and 0.8 m/s) were employed as the drying factors. Results: The drying rate increased with the increase in the temperature and air velocity but decreased with time. However, the drying rate was influenced by temperature rather than velocity. At a temperature 50°C with a air velocity of 0.4 m/s, it took 350 min for the radish to dry which was the longest drying time; 80°C with a air velocity of 0.8m/s, it took 180 min for the radish to dry, which was the shortest drying time. △E (the color difference value) increased with the increase in temperature and air velocity. The browning and rehydration ratio increased as the temperature rose. Energy consumption decreased with the increased temperature and air velocity. Conclusions: Based on the results of this study, the best drying conditions for the radish were determined to be a temperature of 70°C with an air velocity of 0.8 m/s.

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“…9.2, SAS Institute Inc., USA). In addition, second-order polynomial model (Equation 3) was used to account for the influence of three factors (volume V, drying temperature Y, and air velocity AV) on the empirical constants (Ning et al, 2013). The goodness of fit for each model was evaluated based on statistical parameters R 2 and RMSE.…”

Section: Drying Modelmentioning

confidence: 99%

Drying Characteristics of Sea Tangle Using Combination of Microwave and Far-Infrared Dryer

Han

Kang

Lee

et al. 2016

Journal of Biosystems Engineering

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Purpose: The present study is aimed at examining the drying characteristics of sea tangle through a combination of microwave and far-infrared drying experiment and finding the optimal drying conditions. Methods: Sea tangle was cleaned and cut into fine pieces (5mm) before they were subjected to combinational drying by microwave and far-infrared ray. The amount of specimen per drying is 2 kg. The finely cut pieces of sea tangle were preheated in a microwave dryer for three different lengths of time (10, 15, and 20 min). Subsequently, they were dried using a far-infrared dryer at tow temperatures (90°C and 100°C) at an air velocity of 0.8 m/s until the final moisture content reduced to 10%. Results: Sea tangle dried under the condition of 20 min of preheating in the microwave dryer and drying at 100°C by the far-infrared dryer. Of the drying models verified in this study, the logarithmic model showed high accuracy with the coefficient of determination R 2 >0.7825 and RMSE <0.1095. The rehydration ratio of sea tangle was the highest (12.87 g water/g dry matter) under the condition of 15 min of preheating in the microwave dryer and drying at 100°C by the far-infrared dryer. The energy consumption for the combination of microwave and far-infrared drying was the lowest (4.78 kJ/kg water) under the condition of 20 min of preheating in the microwave dryer and drying at 100°C by the far-infrared dryer. Conclusions: Considering the drying time, discoloration during drying, rehydration ratio, and energy consumption for the drying of sea tangle, the optimal drying conditions for high-quality sea tangle are 15 min of preheating in a microwave dryer and drying at 100°C by a far-infrared dryer.

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Far-infrared drying characteristics and quality assessment of Ligularia fischeri

Cited by 9 publications

References 20 publications

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Comparison of Drying Characteristics and Quality of Peppermint Leaves Using Different Drying Methods

Drying Characteristics of Radishes using Far Infrared Ray Dryer

Drying Characteristics of Sea Tangle Using Combination of Microwave and Far-Infrared Dryer

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