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Foam mat drying of taro (Colocasia esculenta): The effect of ultrasonic pretreatment and drying techniques on the drying behavior, flow, and reconstitution properties of taro flour
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-05 , DOI: 10.1111/jfpe.13516 Gülşah Çalışkan Koç 1 , Ayşe Nur Yüksel 1 , Erman Baş 1 , Selma Lubabe Erdoğan 1
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-05 , DOI: 10.1111/jfpe.13516 Gülşah Çalışkan Koç 1 , Ayşe Nur Yüksel 1 , Erman Baş 1 , Selma Lubabe Erdoğan 1
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In this study, the effect of ultrasound pretreatment (UP) and drying methods (convective hot air [CHAD] and microwave oven [MOD]‐assisted foam mat drying [FMD]) on the drying time, behavior and rate, diffusion coefficient, moisture content, color, bulk and tapped densities, flow properties, and reconstitution behavior of taro (Colocasia esculenta) flour were assessed. For this purpose, the taro foams with and without ultrasonic pretreatment (35 kHz, 80°C for 25 min) were dried in a convective oven (70°C, 20% ventilation rate) and microwave oven (460 W). The UP resulted in a higher drying rate, diffusion coefficient, moisture content, Hausner ratio (HR), and wettability time, and a lower drying time compared to the nontreated samples. Combined CHAD and MOD‐assisted FMD improved the disadvantages of the CHAD method for example: long drying time (decreased around 63.33% for CHAD and 59.16% for UP + CHAD), low drying and diffusion rates, high moisture content, low brightness (L*) values, high Carr index (CI), HR, and times of wettability and solubility. Additionally, the CI and HR of the taro flours ranged between 4.29–13.96 and 1.04–1.16 which can also be classified as very good and low levels, respectively.
中文翻译：
芋头（Colocasia esculenta）的泡沫垫干燥：超声预处理和干燥技术对芋头粉的干燥行为，流动性和重构特性的影响
在这项研究中，超声波预处理（UP）和干燥方法（对流热空气[CHAD]和微波炉[MOD]辅助泡沫垫干燥[FMD]）对干燥时间，行为和速率，扩散系数，水分的影响芋头的含量，颜色，体积和堆积密度，流动性和重构行为（Colocasia esculenta）面粉进行了评估。为此，将有和没有超声预处理（35 kHz，80°C，25分钟）的芋头泡沫在对流烤箱（70°C，通风率20％）和微波炉（460 W）中干燥。与未处理的样品相比，UP导致较高的干燥速率，扩散系数，水分含量，Hausner比（HR）和润湿时间，并且干燥时间较短。CHAD和MOD辅助的FMD结合使用改善了CHAD方法的缺点，例如：干燥时间长（CHAD减少约63.33％，UP + CHAD减少59.16％），干燥和扩散率低，高水分含量，低亮度（L*）值，高Carr指数（CI），HR，以及润湿性和溶解度的倍数。此外，芋头粉的CI和HR在4.29–13.96和1.04–1.16之间，也可以分别分为非常好和很低的水平。
更新日期：2020-11-09
中文翻译：
芋头（Colocasia esculenta）的泡沫垫干燥：超声预处理和干燥技术对芋头粉的干燥行为，流动性和重构特性的影响
在这项研究中，超声波预处理（UP）和干燥方法（对流热空气[CHAD]和微波炉[MOD]辅助泡沫垫干燥[FMD]）对干燥时间，行为和速率，扩散系数，水分的影响芋头的含量，颜色，体积和堆积密度，流动性和重构行为（Colocasia esculenta）面粉进行了评估。为此，将有和没有超声预处理（35 kHz，80°C，25分钟）的芋头泡沫在对流烤箱（70°C，通风率20％）和微波炉（460 W）中干燥。与未处理的样品相比，UP导致较高的干燥速率，扩散系数，水分含量，Hausner比（HR）和润湿时间，并且干燥时间较短。CHAD和MOD辅助的FMD结合使用改善了CHAD方法的缺点，例如：干燥时间长（CHAD减少约63.33％，UP + CHAD减少59.16％），干燥和扩散率低，高水分含量，低亮度（L*）值，高Carr指数（CI），HR，以及润湿性和溶解度的倍数。此外，芋头粉的CI和HR在4.29–13.96和1.04–1.16之间，也可以分别分为非常好和很低的水平。
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