کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11024886 | 1701066 | 2019 | 44 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Potential application of infrared assisted freeze drying (IRAFD) for banana snacks: Drying kinetics, energy consumption, and texture
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Efficacy of infrared assisted freeze drying (IRAFD) was investigated to produce banana snacks. Infrared (IR) lamp was installed into freeze dryer. Various IRAFD trials including the continuous IRAFD-2.7â¯kW/m2, IRAFD-2.7â¯kW/m2 at 20% weight reduction (WR), and IRAFD-2.7â¯kW/m2 at 20% WR to 4.0â¯kW/m2 at 0â¯Â°C were performed. Continuous IRAFD could significantly reduce the drying time up to 213â¯min compared to freeze drying (FD) (696â¯min), resulting in more than 70% time saving. Drying kinetics of IRAFD trials were estimated using exponential, Page, and diffusion models. Page model best explained the drying kinetics of IRAFD banana. FD consumed the highest total electrical energy (27.0â¯Ãâ¯103â¯kJ), whereas, continuous IRAFD-2.7â¯kW/m2 saved the electrical energy consumption up to 8.4â¯Ãâ¯103â¯kJ with rapid drying. IRAFD improved the crispness of banana snacks. This study demonstrated the potential of IRAFD to produce the high-quality banana snack and to save significant time and energy during drying.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 355-363
Journal: LWT - Volume 99, January 2019, Pages 355-363
نویسندگان
Apinya Khampakool, Salinee Soisungwan, Sung Hee Park,