Far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD) of wolfberry (Lycium barbarum L.): Effects on drying kinetics and quality attributes

文献类型： 外文期刊

第一作者： Xie, Long

作者： Xie, Long;Wang, Jun;Xiao, Hong-Wei;Liu, Yanhong;Gao, Zhen-Jiang;Mujumdar, Arun S.;Fang, Xiao-Ming;Dai, Jian-Wu;Du, Zhi-Long

作者机构：

关键词： Wolfberry;FIR-PVD;Weibull distribution model;Colour parameters;Microstructure;Rehydration ratio;Effective moisture diffusivity;Activation energy

期刊名称：FOOD AND BIOPRODUCTS PROCESSING （ 影响因子：4.481； 五年影响因子：4.547 ）

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年卷期：

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收录情况： SCI

摘要： The drying kinetics of wolfberry was investigated in a pulsed vacuum dryer using far-infrared radiation heating at different vacuum pressure durations (10, 15, and 20 min), ambient pressure durations (2, 4, and 6 min) and drying temperatures (60, 65, and 70 degrees C). The quality attributes such as colour, rehydration ratio, and microstructure of the dried products were also evaluated. Under appropriate conditions, FIR-PVD significantly lowers the drying time compared to hot air drying. The Weibull model was used to calculate the effective moisture diffusivity (Defy.), which ranged from 3.72 x 10(-10) to 7.31 x 10(-10) m(2)/s. The activation energy was 54.30 kJ/mol determined by Arrhenius equation. The colour parameters of dried wolf berry dried by FIR-PVD were much similar to that of the fresh berries. The rehydration ratio of FIR-PVD dried wolfberry was 2.41 and 2.82 at drying temperatures of 70 and 60 degrees C, respectively. Porous and fissured microstructure was observed on the surface of dried wolfberry, which can enhance drying kinetics as well as the rehydration process. By comprehensive considering the drying time and quality, drying temperature of 65 degrees C, vacuum pressure duration of 15 min and ambient pressure duration of 2 min were proposed as the most favourable drying conditions for wolfberry. (C) 2017 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

分类号： TQ

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