ABSTRACT

Edible coatings can guarantee the quality of agricultural products, and performance as a low oxygen barrier, carbon dioxide, and water vapor, allowing reducing water loss or controlling water adsorption. The objective of the current work was aimed to evaluate the effects of novel edible coatings based on basil seed and xanthan gums, and infrared (IR) drying efficiency of coated apple slices. Seven empirical thin-layer models were fitted to the moisture ratio data. It was found that Page model had the best fit to show the kinetic behavior and acceptably described the IR drying behavior of coated apple slices with the lowest mean square error (MSE), root mean square error (RMSE), mean absolute error (MAE), and standard error (SE) values and the highest correlation coefficient (r) value. The values of MSE, RMSE and MAE for all experiments were in the ranges of 0.00014–0.00058, 0.012–0.024 and 0.009–0.021, respectively. The average drying time of uncoated apple slices, coated by xanthan gum and coated by basil seed gum were 48.00, 60.22, and 84.78 min, respectively. The average effective moisture diffusivity (D_eff) of uncoated and coated apple slices with basil seed and xanthan gums increased from 1.70 × 10⁻⁹ m²/s to 4.45 × 10⁻⁹ m²/s with increasing IR lamp power from 150 W to 375 W.

摘要

食用涂料可以保证农产品的质量，并具有低氧气阻隔性，二氧化碳和水蒸气的性能，从而可以减少水的流失或控制水的吸附。当前工作的目的旨在评估基于罗勒种子和黄原胶的新型食用涂料的效果，以及涂层苹果切片的红外（IR）干燥效率。将七个经验薄层模型拟合到水分比数据。发现Page模型最适合显示动力学行为，并以最低的均方误差（MSE），均方根误差（RMSE），平均绝对误差（MAE）最低地描述了涂层苹果切片的IR干燥行为。 ，以及标准误差（SE）值和最高相关系数（r）值。MSE的值，所有实验的RMSE和MAE分别在0.00014-0.00058、0.012-0.024和0.009-0.021的范围内。黄原胶包衣和罗勒种子胶包衣的未包衣苹果片的平均干燥时间分别为48.00、60.22和84.78分钟。平均有效水分扩散率（D_EFF）未涂布和涂布苹果片与罗勒种子和黄原胶的从1.70×10增加^-9米² / s至4.45×10 ^-9米²用150W增加IR灯功率至375 W. / s的