Abstract

The aim of this study is to develop a new emerging technique to solve the main problem of conventional drying which is energy consumption. Interval Starting Accessibility Drying (ISAD) is based on subjecting food samples to an instantaneous action of hot air close to the starting accessibility time, during very short time followed by tempering periods (< 5 min). Quince samples have been submitted to ISAD with a temperature of 40 °C and different air flow velocities (2; 3.5; and 5 m/s), with 15 s of active time and tempering periods between 1 and 5 min. The impact of ISAD compared to conventional drying has been significant in terms of effective drying time and energy consumption. Hence, ISAD treatment significantly reduces the effective drying time by about 89% to reach the same final water content for conventionally dried quince samples. These results have promoting technological impact: a significant gain of energy is gotten by inserting short tempering periods. Consequently, ISAD can be considered as a relevant way for intensifying the internal resistance to water transfer during pre-drying process of fruits.

摘要

本研究的目的是开发一种新兴技术来解决传统干燥的主要问题，即能源消耗。间隔启动可及性干燥 (ISAD) 是基于让食品样品在接近开始可及性时间的瞬间热空气作用下，在非常短的时间内进行回火（< 5 分钟）。木瓜样品已提交给 ISAD，温度为 40 °C，空气流速不同（2；3.5；和 5 m/s），活动时间为 15 秒，回火时间为 1 到 5 分钟。与传统干燥相比，ISAD 在有效干燥时间和能源消耗方面的影响非常显着。因此，ISAD 处理显着减少了约 89% 的有效干燥时间，以达到与常规干燥木瓜样品相同的最终含水量。这些结果具有促进技术影响：通过插入短回火期获得了显着的能量增益。因此，ISAD 可以被认为是增强水果预干燥过程中水分转移内阻的相关方法。