کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6401764 1330884 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Drying kinetics and quality attributes of jujube (Zizyphus jujuba Miller) slices dried by hot-air and short- and medium-wave infrared radiation
چکیده انگلیسی


- Short- and medium-wave infrared radiation dried jujube more efficiently than hot-air.
- Hot-air drying was best described by logarithmic model.
- Short- and medium-wave infrared radiation drying was best described by two-term model.
- Drying temperature and moisture content affected effective moisture diffusivity.
- Jujube was dried efficiently by short- and medium-wave infrared radiation drying.

As representatives of the traditional and innovative drying method, hot-air (HA) and short- and medium-wave infrared radiation (SMIR) drying were chosen to conduct comparative study, respectively. In the present study, drying kinetics of jujube slices during HA and SMIR drying at 60, 70, 80 and 90 °C were investigated, quality attributes such as color, vitamin C (VC), total flavonoids content (TFC) and cyclic adenosine monophosphate (cAMP) content of dried jujube slices were evaluated. Both HA and SMIR drying process occurred mainly in the falling rate period. Drying time used in SMIR drying was 33∼83% of that in HA drying. Logarithmic model and Two-term model were the best in describing the drying process in HA and SMIR drying, respectively. Deff values of jujube slices were varied from 1.43 × 10−8 to 2.28 × 10−7 m2/s. Values of Deff in SMIR drying were two times higher than HA drying. Jujube slices dried by SMIR revealed better color, higher retentions of VC, TFC and cAMP content than HA drying. Compared with HA drying, SMIR drying showed shorter drying time, higher drying efficiency and better quality of products, indicating SMIR drying was a more promising drying method for jujube processing.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 64, Issue 2, December 2015, Pages 759-766
نویسندگان
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