Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products
A combination of intermittent infrared and continuous convection heating was used to dehydrate various osmotically pretreated sample of potato (in solutions of 10%, 20% and 30% NaCl) and pineapple (in solutions of 30%, 50%, 70% Brix). In one set of runs, the infrared source was turned on and off seq...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Brunei Darussalam
2017-11-01
|
| Series: | ASEAN Journal on Science and Technology for Development |
| Online Access: | http://www.ajstd.org/index.php/ajstd/article/view/190 |
| _version_ | 1827365767225540608 |
|---|---|
| author | S. K. Chou, K. J. Chua, A. S. Mujumdar M. Tan, and S. L. Tan |
| author_facet | S. K. Chou, K. J. Chua, A. S. Mujumdar M. Tan, and S. L. Tan |
| author_sort | S. K. Chou, |
| collection | DOAJ |
| description | A combination of intermittent infrared and continuous convection heating was used to dehydrate various osmotically pretreated sample of potato (in solutions of 10%, 20% and 30% NaCl) and pineapple (in solutions of 30%, 50%, 70% Brix). In one set of runs, the infrared source was turned on and off sequentially according to a predetermined time schedule. In the other set, a thermocouple located on the surface of the drying slice exposed to the radiant heat flux measured the temperature continuously and cut off the infrared source automatically when the surface temperature reached 36 to 45°C. The effect of osmotic-IR conditions on colour changes of potato, pineapple and apple was investigated. With appropriate choice of infrared intermittency as well as osmotic pretreatment, it is possible to reduce the overall colour change while maintaining high drying rates. Results from the temperature feedback system indicated no measurable colour degradation occurred despite faster drying kinetics, reduction in drying times and minimisation in product shrinkage. |
| first_indexed | 2024-03-08T08:36:22Z |
| format | Article |
| id | doaj.art-637311f2240a41fa97f0cde074fef4e3 |
| institution | Directory Open Access Journal |
| issn | 0217-5460 2224-9028 |
| language | English |
| last_indexed | 2024-03-08T08:36:22Z |
| publishDate | 2017-11-01 |
| publisher | Universiti Brunei Darussalam |
| record_format | Article |
| series | ASEAN Journal on Science and Technology for Development |
| spelling | doaj.art-637311f2240a41fa97f0cde074fef4e32024-02-02T00:58:54ZengUniversiti Brunei DarussalamASEAN Journal on Science and Technology for Development0217-54602224-90282017-11-01181112410.29037/ajstd.190185Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural productsS. K. Chou,0K. J. Chua,1A. S. Mujumdar2M. Tan, and3S. L. Tan4Department of Mechanical Engineering, National University of SingaporeDepartment of Mechanical Engineering, National University of SingaporeDepartment of Mechanical Engineering, National University of Singapore'Technical University of MunichDepartment of Mechanical Engineering, National University of SingaporeA combination of intermittent infrared and continuous convection heating was used to dehydrate various osmotically pretreated sample of potato (in solutions of 10%, 20% and 30% NaCl) and pineapple (in solutions of 30%, 50%, 70% Brix). In one set of runs, the infrared source was turned on and off sequentially according to a predetermined time schedule. In the other set, a thermocouple located on the surface of the drying slice exposed to the radiant heat flux measured the temperature continuously and cut off the infrared source automatically when the surface temperature reached 36 to 45°C. The effect of osmotic-IR conditions on colour changes of potato, pineapple and apple was investigated. With appropriate choice of infrared intermittency as well as osmotic pretreatment, it is possible to reduce the overall colour change while maintaining high drying rates. Results from the temperature feedback system indicated no measurable colour degradation occurred despite faster drying kinetics, reduction in drying times and minimisation in product shrinkage.http://www.ajstd.org/index.php/ajstd/article/view/190 |
| spellingShingle | S. K. Chou, K. J. Chua, A. S. Mujumdar M. Tan, and S. L. Tan Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products ASEAN Journal on Science and Technology for Development |
| title | Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products |
| title_full | Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products |
| title_fullStr | Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products |
| title_full_unstemmed | Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products |
| title_short | Study on the osmotic pre-treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products |
| title_sort | study on the osmotic pre treatment and infrared radiation on drying kinetics and colour changes during drying of agricultural products |
| url | http://www.ajstd.org/index.php/ajstd/article/view/190 |
| work_keys_str_mv | AT skchou studyontheosmoticpretreatmentandinfraredradiationondryingkineticsandcolourchangesduringdryingofagriculturalproducts AT kjchua studyontheosmoticpretreatmentandinfraredradiationondryingkineticsandcolourchangesduringdryingofagriculturalproducts AT asmujumdar studyontheosmoticpretreatmentandinfraredradiationondryingkineticsandcolourchangesduringdryingofagriculturalproducts AT mtanand studyontheosmoticpretreatmentandinfraredradiationondryingkineticsandcolourchangesduringdryingofagriculturalproducts AT sltan studyontheosmoticpretreatmentandinfraredradiationondryingkineticsandcolourchangesduringdryingofagriculturalproducts |