Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices
Abstract Infrared (IR) drying is an effective method for the preservation and processing of carmine radish (Raphanus sativus L.). This study aimed to investigate the effects of different IR radiation intensities (2125, 2780, and 3358 W/m2) on the drying properties and flavor components of carmine ra...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Bioengineering |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fbe2.12044 |
| _version_ | 1827904797328539648 |
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| author | Tingting Tao Yan Wang Jian Gao Wei Yan Qiang Liu Zihan Zhang Chao Ding |
| author_facet | Tingting Tao Yan Wang Jian Gao Wei Yan Qiang Liu Zihan Zhang Chao Ding |
| author_sort | Tingting Tao |
| collection | DOAJ |
| description | Abstract Infrared (IR) drying is an effective method for the preservation and processing of carmine radish (Raphanus sativus L.). This study aimed to investigate the effects of different IR radiation intensities (2125, 2780, and 3358 W/m2) on the drying properties and flavor components of carmine radish slices. As the IR radiation intensity and the drying temperature increased, the total drying time, the moisture content, and the dehydration rate reduced continuously, while the hardness of carmine radish slices decreased and then increased. Drying at a radiation intensity of 2780 and 3358 W/m2 reduced 50% and 70% of the drying time compared to that of 2125 W/m2, respectively. Flavor components of carmine radish showed apparent changes during the IR drying process with a radiation intensity of 2125 W/m2. IR drying at a lower intensity was beneficial to the retention of volatile flavor components. The retention of volatile substances at an intensity of 2125 W/m2 for 15 min was 1.97 and 1.68 times that for 30 min and control samples, respectively. Consequently, to retain good processing quality and flavor properties of carmine radish slices, the optimal drying parameter of IR within this study was an IR radiation intensity of 2125 W/m2 for about 15 min. |
| first_indexed | 2024-03-13T00:32:28Z |
| format | Article |
| id | doaj.art-eec4929b181144f5b653356b3b816114 |
| institution | Directory Open Access Journal |
| issn | 2770-2081 |
| language | English |
| last_indexed | 2024-03-13T00:32:28Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Bioengineering |
| spelling | doaj.art-eec4929b181144f5b653356b3b8161142023-07-10T11:46:04ZengWileyFood Bioengineering2770-20812023-06-012216417410.1002/fbe2.12044Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slicesTingting Tao0Yan Wang1Jian Gao2Wei Yan3Qiang Liu4Zihan Zhang5Chao Ding6College of Tea and Food Science Technology Jiangsu Vocational College of Agriculture and Forestry Jurong Jiangsu ChinaCollege of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing University of Finance and Economics Nanjing Jiangsu ChinaSchool of Advanced Agriculture and Bioengineering Yangtze Normal University Chongqing ChinaCollege of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing University of Finance and Economics Nanjing Jiangsu ChinaCollege of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing University of Finance and Economics Nanjing Jiangsu ChinaCollege of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing University of Finance and Economics Nanjing Jiangsu ChinaCollege of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety Nanjing University of Finance and Economics Nanjing Jiangsu ChinaAbstract Infrared (IR) drying is an effective method for the preservation and processing of carmine radish (Raphanus sativus L.). This study aimed to investigate the effects of different IR radiation intensities (2125, 2780, and 3358 W/m2) on the drying properties and flavor components of carmine radish slices. As the IR radiation intensity and the drying temperature increased, the total drying time, the moisture content, and the dehydration rate reduced continuously, while the hardness of carmine radish slices decreased and then increased. Drying at a radiation intensity of 2780 and 3358 W/m2 reduced 50% and 70% of the drying time compared to that of 2125 W/m2, respectively. Flavor components of carmine radish showed apparent changes during the IR drying process with a radiation intensity of 2125 W/m2. IR drying at a lower intensity was beneficial to the retention of volatile flavor components. The retention of volatile substances at an intensity of 2125 W/m2 for 15 min was 1.97 and 1.68 times that for 30 min and control samples, respectively. Consequently, to retain good processing quality and flavor properties of carmine radish slices, the optimal drying parameter of IR within this study was an IR radiation intensity of 2125 W/m2 for about 15 min.https://doi.org/10.1002/fbe2.12044carmine radish slicesdehydrationdrying propertiesflavor componentsinfrared radiation |
| spellingShingle | Tingting Tao Yan Wang Jian Gao Wei Yan Qiang Liu Zihan Zhang Chao Ding Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices Food Bioengineering carmine radish slices dehydration drying properties flavor components infrared radiation |
| title | Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices |
| title_full | Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices |
| title_fullStr | Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices |
| title_full_unstemmed | Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices |
| title_short | Impact of infrared heating on drying properties and flavor components of carmine radish (Raphanus sativus L.) slices |
| title_sort | impact of infrared heating on drying properties and flavor components of carmine radish raphanus sativus l slices |
| topic | carmine radish slices dehydration drying properties flavor components infrared radiation |
| url | https://doi.org/10.1002/fbe2.12044 |
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