Dehydration of yam slices using FIR-assisted freeze drying
作者： Yeu-Pyng Lin , Tsai-Yun Lee , Jen-Horng Tsen , V. An-Erl King
DOI: 10.1016/J.JFOODENG.2006.04.018
关键词:
摘要: Abstract Yam dehydration was studied using freeze drying with far-infrared radiation. The study performed a three-level, three-factor design and aimed to determine the optimum combination of temperature (X1), distance between sample FIR heater (X2), thickness (X3) that led best results time, rehydration ratio, total color difference. response variables time ratio were significantly affected by (X1) at 5% significance level. On other hand, difference (X2) 95% level confidence. coefficients determination (R2) surface models all found be over 0.95. processing could established 50 mm from plate controlling in range 34–37 °C slices 7–8 mm for heating products. Verification tests indicated generated second-order polynomial acceptable. Optimum conditions recommended validation proved adequate
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