Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method
In recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quality properties of black raspberry pulp during foam m...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-08-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844023063740 |
| _version_ | 1797732851548946432 |
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| author | Mahsa Ershadfarkar Saeed Dadashi Jalal Dehghannya Maryam Khakbaz Heshmati |
| author_facet | Mahsa Ershadfarkar Saeed Dadashi Jalal Dehghannya Maryam Khakbaz Heshmati |
| author_sort | Mahsa Ershadfarkar |
| collection | DOAJ |
| description | In recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quality properties of black raspberry pulp during foam mat drying was investigated in this study. According to the findings, increasing the IR power, (IR-CHA) had no effect on the moisture content, moisture ratio, or drying rate of the product; however, the effective moisture diffusion coefficient (Deff) was significantly increased. The effect of IR power on the physicochemical properties of black raspberry powder revealed that combining infrared with convective hot air (IR-CHA) improved the powder's flowability and total polyphenol content while decreasing its moisture content (p < 0.05). Furthermore, FESEM images revealed that the increase in IR power resulted in particles with smooth surfaces. |
| first_indexed | 2024-03-12T12:20:31Z |
| format | Article |
| id | doaj.art-4d4919de165d4fd390133ff66656c2fd |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-03-12T12:20:31Z |
| publishDate | 2023-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-4d4919de165d4fd390133ff66656c2fd2023-08-30T05:53:55ZengElsevierHeliyon2405-84402023-08-0198e19166Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat methodMahsa Ershadfarkar0Saeed Dadashi1Jalal Dehghannya2Maryam Khakbaz Heshmati3Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, IranCorresponding author.; Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, IranDepartment of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, IranCorresponding author.; Department of Food Science and Technology, University of Tabriz, Tabriz, 51666-16471, IranIn recent years the use of hybrid drying methods has been noticed because of the improvement of the dried products quality. The effect of infrared (IR) power (0, 400, 600, and 800 W) in combination with convective hot air (60 °C, 3 m/s) on the quality properties of black raspberry pulp during foam mat drying was investigated in this study. According to the findings, increasing the IR power, (IR-CHA) had no effect on the moisture content, moisture ratio, or drying rate of the product; however, the effective moisture diffusion coefficient (Deff) was significantly increased. The effect of IR power on the physicochemical properties of black raspberry powder revealed that combining infrared with convective hot air (IR-CHA) improved the powder's flowability and total polyphenol content while decreasing its moisture content (p < 0.05). Furthermore, FESEM images revealed that the increase in IR power resulted in particles with smooth surfaces.http://www.sciencedirect.com/science/article/pii/S2405844023063740Foam matInfraredQuality propertiesRaspberry |
| spellingShingle | Mahsa Ershadfarkar Saeed Dadashi Jalal Dehghannya Maryam Khakbaz Heshmati Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method Heliyon Foam mat Infrared Quality properties Raspberry |
| title | Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method |
| title_full | Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method |
| title_fullStr | Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method |
| title_full_unstemmed | Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method |
| title_short | Effect of combined convective hot air and far-infrared radiation on physic-chemical aspects of black raspberry powder produced by foam mat method |
| title_sort | effect of combined convective hot air and far infrared radiation on physic chemical aspects of black raspberry powder produced by foam mat method |
| topic | Foam mat Infrared Quality properties Raspberry |
| url | http://www.sciencedirect.com/science/article/pii/S2405844023063740 |
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