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Quartz halogen radiated fast and energy‐efficient convective vacuum drying of green tea fortified Himsagar mango: Optimization, kinetics, and quality assessment
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-22 , DOI: 10.1111/jfpe.13441 Rajat Chakraborty 1 , Sagarika Roy 1 , Pijus Mondal 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-05-22 , DOI: 10.1111/jfpe.13441 Rajat Chakraborty 1 , Sagarika Roy 1 , Pijus Mondal 1
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The nutritional attributes of Himsagar mango (HM; Mangifera indica L.) were enriched through fortification with green tea (GT; Camellia sinensis) extract followed by an energy‐proficient rapid drying technique. The HM fortified by GT (HMGT) was dehydrated employing vacuum‐drying under quartz halogen radiation (QHRVD) and the optimal process parameters were determined corresponding to a minimal moisture content of the final dehydrated HMGT deploying Taguchi orthogonal design. Additionally, an efficient periodic convective‐drying protocol was coupled with QHRVD (PQHRVD) to further escalate the dehydration of HMGT through cyclic injection of CO2 to stimulate forced diffusion, thus facilitating drying time reduction by approximately 50% compared to QHRVD. Faster drying rate and superior energy‐efficiency could be achieved in PQHRVD owing to higher effective moisture diffusivity (4.71 × 10−10 m2 s−1) and lower activation energy (2.13 kJ mol−1) in comparison with QHRVD (2.03 × 10−10 m2 s−1; 3.65 kJ mol−1). Thus, the periodic CO2 convection exhibited a remarkable reduction in processing time and energy consumption and produced a functionally enriched HM with significantly higher antioxidant properties, phenolics, ascorbic acid, and flavonoid contents.
中文翻译：
石英卤素辐射快速高效节能的对流真空干燥绿茶强化的喜马拉雅芒果：优化，动力学和质量评估
喜马拉雅芒果（HM; Mangifera indica L.）的营养属性通过绿茶（GT; Camellia sinensis）提取物的强化来强化，然后采用高效节能的快速干燥技术。由GT强化的HM（HMGT）在石英卤素辐射（QHRVD）下采用真空干燥进行脱水，并确定了与Taguchi正交设计的最终脱水HMGT的最低水分含量相对应的最佳工艺参数。此外，将有效的定期对流干燥方案与QHRVD（PQHRVD）结合使用，可通过循环注入CO 2进一步提高HMGT的脱水刺激强制扩散，因此与QHRVD相比，干燥时间减少了约50％。与QHRVD（2.03×10）相比，PQHRVD具有更高的有效水分扩散率（4.71×10 -10 m 2 s -1）和较低的活化能（2.13 kJ mol -1），因此可以实现更快的干燥速率和更高的能源效率。-10 m 2 s -1 ; 3.65 kJ mol -1）。因此，周期性的CO 2 对流显示出加工时间和能耗的显着减少，并生产出功能丰富的HM，其抗氧化性能，酚类，抗坏血酸和类黄酮的含量明显更高。
更新日期：2020-05-22
中文翻译：
石英卤素辐射快速高效节能的对流真空干燥绿茶强化的喜马拉雅芒果：优化，动力学和质量评估
喜马拉雅芒果（HM; Mangifera indica L.）的营养属性通过绿茶（GT; Camellia sinensis）提取物的强化来强化，然后采用高效节能的快速干燥技术。由GT强化的HM（HMGT）在石英卤素辐射（QHRVD）下采用真空干燥进行脱水，并确定了与Taguchi正交设计的最终脱水HMGT的最低水分含量相对应的最佳工艺参数。此外，将有效的定期对流干燥方案与QHRVD（PQHRVD）结合使用，可通过循环注入CO 2进一步提高HMGT的脱水刺激强制扩散，因此与QHRVD相比，干燥时间减少了约50％。与QHRVD（2.03×10）相比，PQHRVD具有更高的有效水分扩散率（4.71×10 -10 m 2 s -1）和较低的活化能（2.13 kJ mol -1），因此可以实现更快的干燥速率和更高的能源效率。-10 m 2 s -1 ; 3.65 kJ mol -1）。因此，周期性的CO 2 对流显示出加工时间和能耗的显着减少，并生产出功能丰富的HM，其抗氧化性能，酚类，抗坏血酸和类黄酮的含量明显更高。
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