Infrared Radiative Drying in Food Engineering: A Process Analysis

Sandu, Constantin

doi:10.1002/btpr.5420020305

Cited by 228 publications

(140 citation statements)

References 37 publications

Supporting

Mentioning

132

Contrasting

Unclassified

Order By: Relevance

“…Faster and efficient heat transfer, lower processing cost, uniform product heating and better organoleptic and nutritional value of processed material are some of the important features of IR drying (Sandhu, 1986). Infrared drying has been investigated as a potential method for obtaining high quality dried food stuffs, including fruits, vegetables and grains (Abe and Afzal, 1997;Abe, 1998, Hebbar andRastogi, 2001;Zhu et al, 2002, Baysal et al, 2003, Celma et al, 2008.…”

Section: Introductionmentioning

confidence: 99%

Hot Air Assisted Infrared Drying of Vegetables and Its Quality

Vishwanathan

Hebbar

Raghavarao

2010

FSTR

View full text Add to dashboard Cite

Hot air assisted infrared (IR) drying of potato and carrot is carried out and product quality is compared with hot air dried samples. The synergistic effect of hot air and IR during combined mode (hot air assisted IR) drying reduced the processing time by nearly 48% as compared to hot air drying alone, besides improving the quality of products. Higher rehydration ratio and lower browning index values are observed for combined mode dried products. Photomicrographs of dehydrated carrot and potato showed superiority of product structure for combined mode dried products. The IR dried carrot had higher (by 17%) retention of carotenoid than hot air dried sample. The processing conditions such as velocity and temperature of air affected the drying characteristics during combined mode drying. Higher values of effective diffusivity of water are observed with combined mode drying.

show abstract

Section: Introductionmentioning

confidence: 99%

Hot Air Assisted Infrared Drying of Vegetables and Its Quality

Vishwanathan

Hebbar

Raghavarao

2010

FSTR

View full text Add to dashboard Cite

show abstract

“…Since honey contains a substantial amount of water (18-24%) as well as large amounts of dissolved sugars (70-80%), microwave radiation could be effectively used for heating honey. Infrared heating of food is also gaining popularity because of the simplicity of construction and operation, its transient response, significant energy savings over other thermal processes and ease of construction of hybrid systems with convective and conductive heating sources (Sandhu, 1986). Infrared dryers provide high rates of energy input to the material surface and the radiant heat flux penetrates the material to a depth, which depends on the nature of the material and the wavelength of the incident radiation (Zbicinski et al, 1992).…”

mentioning

confidence: 99%

“…Infrared dryers provide high rates of energy input to the material surface and the radiant heat flux penetrates the material to a depth, which depends on the nature of the material and the wavelength of the incident radiation (Zbicinski et al, 1992). Sugar and water are the two major constituents of honey and both have good absorption bands in the thermal radiation region (Sandhu, 1986). The above factors may be successfully utilized for heating honey, which could result in a more efficient process.…”

mentioning

confidence: 99%

Microwave and Infrared Heat Processing of Honey and Its Quality

Hebbar

Nandini

Lakshmi

et al. 2003

FSTR

View full text Add to dashboard Cite

Application of microwave and infrared radiation was explored for thermal processing of honey and its effect on the physico-chemical characteristics as well as the microbiological quality of honey were studied. Microwave heating provided a rapid means of achieving the desired level of yeast reduction with reduced thermal damage. Though different combinations of heating duration and microwave power intensity achieved the commercially acceptable level of yeast reduction in honey, heating for a shorter duration (15 s) at higher power intensity (16 W/g) was desirable in terms of lower hydroxymethylfurfural (HMF) value (3.8 mg/kg) and higher diastase activity (12.0). Infrared heating was not as rapid as microwave heating but achieved the desired results in a relatively shorter period (3-4 min) offering advantages over the conventional method.

show abstract

“…Water is capable of absorbing infrared waves with a wavelength longer than 1.4 m μ and less infrared of wavelengths shorter than 1.4 m μ . Thus, a dry carrot has a smaller absorption coefficient than a wet carrot (Sandu, 1986). Experimental values of the decay factor of various food products can be found in papers presented by various authors, while no specific method is available for the measurement of these properties.…”

Section: Energy Conservationmentioning

confidence: 99%

Theoretical and experimental drying of a cylindrical sample by applying hot air and infrared radiation in an inert medium fluidized bed

Honarvar

Mowla

2012

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Drying of a cylindrical sample in a fluidized bed dryer containing inert particles was studied. For this purpose, a pilot-scaled fluidized bed dryer was constructed in which two different heat sources, hot air and infrared radiation were applied, and pieces of carrot were chosen as test samples. The heat transfer coefficient for cylindrical objects in a fluidized bed was also measured. The heat absorption coefficient for carrot was studied. The absorption coefficient can be computed by dividing the absorbed heat by the carrot to the heat absorbed for the water and black ink. In this regard, absorbed heat values by the carrot, water and black ink were used A mathematical model was proposed based on the mass and heat transfer phenomena within the drying sample. The results obtained by the proposed model were in favorable agreement with the experimental data.

show abstract

Infrared Radiative Drying in Food Engineering: A Process Analysis

Cited by 228 publications

References 37 publications

Hot Air Assisted Infrared Drying of Vegetables and Its Quality

Hot Air Assisted Infrared Drying of Vegetables and Its Quality

Microwave and Infrared Heat Processing of Honey and Its Quality

Theoretical and experimental drying of a cylindrical sample by applying hot air and infrared radiation in an inert medium fluidized bed

Contact Info

Product

Resources

About