Influence of Infrared Drying on Some Quality Properties of Nashi Pear (Pyrus pyrifolia) Slices

Doymaz, İ̇brahim

doi:10.1007/s10341-022-00786-4

Cited by 5 publications

(1 citation statement)

References 20 publications

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“…After 4 h, the drying method was changed from HAD to IRD. As infrared radiation is transmitted directly to the interior of the material, water molecules undergo violent vibration, and the material is rapidly heated, thereby increasing the drying rate (Doymaz, 2022). The binding force of loosely bound water is reduced, which converts loosely bound water into free water, so the right shift of the T 22 peak at 5 h coincided with the T 23 peak.…”

Section: T 2 Inversion Results Of Peanut During Dryingmentioning

confidence: 99%

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Chen,

Li,

Jiang

et al. 2023

J Food Process Engineering

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In exploring the law of heat transfer and water diffusion of peanut, low‐field nuclear magnetic resonance (LF‐NMR) was used to analyze moisture migration in peanuts subjected to hot air drying (HAD), infrared drying (IRD), and sequential hot air‐infrared drying (HAD‐IRD) at 40, 50, 60, and 70°C. In HAD and IRD, free water was removed first, and some of free water was converted into loosely bound water. In HAD‐IRD, free water and loosely bound water were primarily removed. Regression models were used to predict changes of free water in peanuts. Based on MRI, the binding force on water decreases with the increase of temperature, and water migration from the inside to the outside is accelerated. HAD‐IRD can promote the removal of free water and the conversion of bound water into more easily removable water. This study revealed that HAD‐IRD can effectively reduce the drying time compared with HAD and IRD. Moreover, LF‐NMR can be an effective tool for detecting moisture changes in peanuts. The research results provide guidance for the selection of peanut processing technique.Practical applicationsDrying is an important food processing and preservation method based on the principle of reducing the moisture content of materials. Our study shows that HAD‐IRD is a superior, feasible drying method, as compared with other published works. This drying method removes a large amount of free water by hot air in the early stage and removes the remaining water by radiant heating in the later stage, which achieves rapid dehydration and greatly reduces the drying time. By identifying the moisture migration mechanism of the three drying methods, this study improves the drying theory and provides a theoretical basis for drying in the peanut processing industry.

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Section: T 2 Inversion Results Of Peanut During Dryingmentioning

confidence: 99%

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Chen,

Li,

Jiang

et al. 2023

J Food Process Engineering

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Infrared‐Assisted Hot Air Drying of Turmeric Slices: Effects on Drying Kinetics, Quality, Efficiency, Energy Considerations, and Mathematical Modeling

Jeevarathinam,

Pandiselvam,

Pandiarajan

et al. 2025

Heat Trans

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The commercial value of turmeric is significantly influenced by the percentage of volatile compounds. Drying techniques reported in previous studies for turmeric showed a reduction in volatile compounds, which negatively affected the quality and market value. In this investigation, drying trials were conducted on turmeric slices with bed thicknesses ranging from 10–25 and 10–50 mm using infrared drying, hot air drying (HAD), and infrared‐assisted hot air drying (IR‐HAD) methods at temperatures of 50°C, 60°C, and 70°C. The air velocity was maintained at 2 m/s, with an infrared radiation intensity of 3.02 W/cm². The results indicated that IR‐HAD at 70°C with a bed thickness of 25 mm achieved the best outcomes in terms of drying rate, efficiency, specific energy consumption, and CO₂ emissions. Conversely, IR‐HAD at 60°C with a bed thickness of 25 mm was optimal for retaining quality parameters, such as curcumin, oleoresin, color, and starch content. Notably, the drying time at 70°C for the 10–25‐mm bed thickness was 54.54% shorter compared with 50°C for IR‐HAD. Statistical analysis revealed significant effects (p < 0.01) of drying techniques, bed thickness, and drying temperatures on quality parameters. IR‐HAD at 60°C with a bed thickness of 25 mm emerged as the preferred operating condition for producing high‐quality turmeric. Nonlinear regression analysis confirmed the suitability of seven different thin‐layer drying models, with the page model being the most accurate predictor of turmeric slice drying under varied conditions. IR‐HAD demonstrated its potential to accelerate the drying rate during the initial stage of the process, with reduced thickness proving more effective due to the increased surface area facilitating faster moisture removal. IR‐HAD at 60°C retains the maximum percent of volatile compounds and maintains the quality by faster and uniform drying. Therefore, employing IR‐HAD offers a more energy‐efficient sustainable method while ensuring quality retention in dried turmeric slices.

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Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables

Süfer,

Çalışkan Koç,

Öztekin

et al. 2024

Food Bioprocess Technol

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Influence of Infrared Drying on Some Quality Properties of Nashi Pear (Pyrus pyrifolia) Slices

Cited by 5 publications

References 20 publications

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Use of low‐field nuclear magnetic resonance for moisture variation analysis of fresh in‐shell peanut during different drying methods

Infrared‐Assisted Hot Air Drying of Turmeric Slices: Effects on Drying Kinetics, Quality, Efficiency, Energy Considerations, and Mathematical Modeling

Evaluation of the Effect of Sustainable Drying Techniques and Intensification Technologies on Color Profile of Dehydrated Fruits and Vegetables

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