Application of hot air‐assisted radio frequency as second stage drying method for mango slices
作者： Hangjin Zhang , Chuting Gong , Xiaofan Wang , Meiji Liao , Jin Yue
DOI: 10.1111/JFPE.12974
关键词:
摘要: This study applied hot air‐assisted RF (HA‐RF) as second stage drying method for mango slices. Hot‐air was used first to reduce moisture content about 40% (w.b.), then HA‐RF further 18% within 45 min with 4.5 cm sample thickness (hot air temperature: 60 °C, electrode gap: 7.5 cm). The time the two‐stage process 5 hr, which clearly lower than that of hot‐air (8 hr) or vacuum (7 hr). maintained overall quality very well except minor vitamin C degradation (retention rate: 91%); Overall slices after better dried by drying, and close drying. demonstrated could be PRACTICAL APPLICATIONS: heating slices, research findings in this indicated improve quality. proposed a new technology can easily scale‐up commercial application. And efficiency products improved other novel efficient techniques
sci-hub.se 参考文章(43)
Mohsen Beigi, Hot air drying of apple slices: dehydration characteristics and quality assessment Heat and Mass Transfer. ,vol. 52, pp. 1435- 1442 ,(2016) , 10.1007/S00231-015-1646-8
Parika Rungpichayapichet, Busarakorn Mahayothee, Marcus Nagle, Pramote Khuwijitjaru, Joachim Müller, Robust NIRS models for non-destructive prediction of postharvest fruit ripeness and quality in mango Postharvest Biology and Technology. ,vol. 111, pp. 31- 40 ,(2016) , 10.1016/J.POSTHARVBIO.2015.07.006
Shunshan Jiao, Didi Zhu, Yun Deng, Yanyun Zhao, Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts Food and Bioprocess Technology. ,vol. 9, pp. 308- 319 ,(2016) , 10.1007/S11947-015-1624-7
Peizhen Zhang, Hankun Zhu, Shaojin Wang, Experimental evaluations of radio frequency heating in low-moisture agricultural products. Emirates Journal of Food and Agriculture. ,vol. 27, pp. 662- 668 ,(2015) , 10.9755/EJFA.2015.04.078
Takahiro Orikasa, Shoji Koide, Shintaro Okamoto, Teppei Imaizumi, Yoshiki Muramatsu, Jun-ichi Takeda, Takeo Shiina, Akio Tagawa, Impacts of hot air and vacuum drying on the quality attributes of kiwifruit slices Journal of Food Engineering. ,vol. 125, pp. 51- 58 ,(2014) , 10.1016/J.JFOODENG.2013.10.027
Ndubisi A. Aviara, Lovelyn N. Onuoha, Oluwakemi E. Falola, Joseph C. Igbeka, Energy and exergy analyses of native cassava starch drying in a tray dryer. Energy. ,vol. 73, pp. 809- 817 ,(2014) , 10.1016/J.ENERGY.2014.06.087
M.H.A. Jahurul, I.S.M. Zaidul, Kashif Ghafoor, Fahad Y. Al-Juhaimi, Kar-Lin Nyam, N.A.N. Norulaini, F. Sahena, A.K. Mohd Omar, Mango (Mangifera indica L.) by-products and their valuable components: a review. Food Chemistry. ,vol. 183, pp. 173- 180 ,(2015) , 10.1016/J.FOODCHEM.2015.03.046
Nutthanun Nimmanpipug, Nantawan Therdthai, Pisit Dhamvithee, Characterisation of osmotically dehydrated papaya with further hot air drying and microwave vacuum drying International Journal of Food Science and Technology. ,vol. 48, pp. 1193- 1200 ,(2013) , 10.1111/IJFS.12075
P Suresh Kumar, VR Sagar, None, Drying kinetics and physico-chemical characteristics of Osmo- dehydrated Mango, Guava and Aonla under different drying conditions Journal of Food Science and Technology. ,vol. 51, pp. 1540- 1546 ,(2014) , 10.1007/S13197-012-0658-3
Zdravko Šumić, Aleksandra Tepić, Senka Vidović, Stela Jokić, Radomir Malbaša, Optimization of frozen sour cherries vacuum drying process Food Chemistry. ,vol. 136, pp. 55- 63 ,(2013) , 10.1016/J.FOODCHEM.2012.07.102