Effects of different drying methods on drying kinetics, physicochemical properties, microstructure, and energy consumption of potato (Solanum tuberosum L.) cubes

In current work, air impingement drying (AID), infrared-assisted hot air-drying (IR-HAD), and hot air drying based on temperature and humidity control (TH-HAD) drying technologies were employed to drying potato cubes and their effects on drying kinetics, color, ascorbic acid content, rehydration rat...

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Vydané v:Drying technology Ročník 39; číslo 3; s. 418 - 431
Hlavní autori: Wang, Hui, Liu, Zi-Liang, Vidyarthi, Sriram K., Wang, Qing-Hui, Gao, Lei, Li, Bo-Rui, Wei, Qing, Liu, Yan-Hong, Xiao, Hong-Wei
Médium: Journal Article
Jazyk:English
Vydavateľské údaje: Philadelphia Taylor & Francis 16.09.2020
Taylor & Francis Ltd
Predmet:
air
Air drying
artificial neural network (ANN)
Artificial neural networks
Ascorbic acid
Color
Cubes
Drying
Drying agents
drying kinetics
energy
Energy consumption
hot air drying based on temperature and humidity control (TH-HAD)
humidity
Humidity control
Kinetics
Microstructure
Moisture control
moisture diffusivity
neural networks
Physicochemical properties
Potato cubes
Potatoes
rehydration
Solanum tuberosum
specific energy
temperature
Topology
Vegetables
ISSN:0737-3937, 1532-2300, 1532-2300
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Shrnutí:In current work, air impingement drying (AID), infrared-assisted hot air-drying (IR-HAD), and hot air drying based on temperature and humidity control (TH-HAD) drying technologies were employed to drying potato cubes and their effects on drying kinetics, color, ascorbic acid content, rehydration ratio, microstructure, and specific energy consumption (SEC) were explored. Besides, artificial neural network (ANN) was used to predict changes in moisture ratio during the drying process. Results indicated that TH-HAD had the shortest drying time, followed by IR-HAD and AID. The effective moisture diffusivity (D eff ) of potato under TH-HAD, IR-HAD and AID were 1.35 × 10 −9 , 1.18 × 10 −9 , and 0.90 × 10 −9 m 2 /s, respectively. TH-HAD contributed to excellent physicochemical properties of dried potato when compared to samples dried by IR-HAD and AID. Overall, TH-HAD provided higher ascorbic acid content, better rehydration ability, brighter color, and had lower specific energy consumption (SEC). The microstructure well explained the difference of rehydration ratio and drying kinetics under different drying methods. The ANN models with the optimal topology could predict the moisture ratio under different drying methods with satisfactory accuracy. The current findings indicate that TH-HAD is a promising drying technology for potato cubes and has the potential to be applied in commercial scale.
Bibliografia:ObjectType-Article-1
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ISSN:0737-3937
1532-2300
1532-2300
DOI:10.1080/07373937.2020.1818254