Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11024886 | LWT - Food Science and Technology | 2019 | 44 Pages |
Abstract
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.
Keywords
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Apinya Khampakool, Salinee Soisungwan, Sung Hee Park,